Strawberry and oat flake cake
240 g whole wheat flour (sifted from the wheat bran)
120 grams of oat flakes
120 g soft butter
200 g brown sugar
1 dose of vanilla
½ teaspoon baking powder
500 g strawberries
15 g butter
100 g sugar
1 tablespoon tapioca pearls
Rinse and stem the strawberries. Halve or quarter them depending on the size. Transfer to a heavy saucepan and mix with the sugar, tapioca and butter (the 15 grams). Cook over medium heat until the sugar melts and the tapioca swells (about 10 minutes). If necessary, add a little water to adjust the consistence. It should look like a strawberry jam, in the end. By cons, you can use a strawberry jam in the absence of fresh strawberries. Set aside to cool.
Cream the butter and sugar in a bowl until smooth. Add the eggs and stir well again. Mix all dry ingredients from the first group in a separate bowl. Gradually add to the butter. Make a thick pastry, thicker than a cake’s one, but still sticky. Spread the majority of it (about ¾) in a square or rectangular baking dish, covered with parchment paper. Smooth the surface with a spatula.
Spread over the strawberry mixture in an even layer. Thicken the remaining dough with 1-2 tablespoons flour making dough crumbs. Then crumble over the fruit.
Bake the cake about 30-40 minutes in a preheated to 180°C oven or until golden. Cool completely and cut into square pieces.