Lately, we’ve been having a lot of visitors, mostly due to new housewarmings, thank God. I have two aunts I love dearly. Yesterday morning, my two aunts and my sweet cousin came to visit. A while ago, I made a cake that we all absolutely loved: Oatmeal Pineapple Cake. I decided to make it again. It’s both very practical and very delicious. Remember how often we made it in the winter? 😊 Everyone loved it, but this time, since the guests were “normal people,” I changed it up a bit. It turned out great again! 😍

8 tablespoons rolled oats

2 large, softened, mashed bananas

2 handfuls of finely chopped black raisins (I added this to enhance the sweetness)

2 eggs

2 tablespoons tahini (I also added this)

1 teaspoon cinnamon and 1/2 teaspoon ginger

After adding the tahini, the consistency became a little runnier, so I added 1 tablespoon coconut flour. You can add any flour you like.

I mixed everything together. I added peach slices on top. I baked it in an 18 cm diameter pan in a 175-degree convection oven. I don’t remember the exact time because I kept checking it constantly. Insert a toothpick into the center; if it comes out dry, it’s done 😊 I didn’t pay attention to the time while chatting, but I think it was around 40 minutes. I probably kept it in a little longer because I was talking so much 🙈

Super simple, incredibly delicious. It’s a cake I absolutely must make 😊 The texture isn’t fluffy like a regular cake, it’s fuller. I think that’s why I love it so much. When I make it for myself, I don’t add extra raisins because I don’t like sweet things very much, but I’ll definitely add tahini from now on 😊 The person who came in said, “What’s baking? What’s that smell?” 😍