Recipe Process the QUAKER wholegrain rolled oats – in a food processor or blender - until you get a thin powder. Add the turmeric powder, baking powder, the fine sea salt and the poppy seeds. Blend well – using a spoon or a whisk. In a stand or hand mixer – with the paddle attachment on – beat the softened butter for 2-3 minutes. Then add the granulated sugar, the contents of the vanilla pod and the lemon zest. Cream it for another 7 minutes until the butter is lighter in color and texture. Add one egg at a time and make sure it is well incorporated in the mix before adding the next one. Continue by adding 1/3 of the dry ingredients (ground oats, baking powder, turmeric, sea salt, poppy seeds) and 1/3 of the milk and fresh lemon juice. Stir – using a wooden spoon or a spatula. Continue with the rest of dry ingredients, the milk and lemon juice and mix well to a smooth batter. Transfer the batter to a greased baking tin. Bake it in a preheated oven at 170°C for 45 minutes until you insert a wooden skewer in the middle of the cake and it comes out clean. When ready, remove the cake from the baking tin and let it cool completely on a cooling rack before you glaze it. Chop the white chocolate into small pieces. In ‘bain-marie’, over low to medium fire, warm up the chocolate together with the heavy cream, until the chocolate melts. Remove it from fire, stir in the powdered sugar – using a whisk.

by Alexandra Mitsiou