In the mood for dessert that treats you kindly and still tastes like a weekend? This oat-and-rice kefir cake hits the sweet spot: whole grains, juicy fruit, a little crunch, and that gentle tang from kefir. It is easy to throw together and tends to vanish fast. Consider that your fair warning.
Why this bake works
Grinding oats and raw round-grain rice into a coarse flour gives the crumb a rustic, satisfying texture without feeling heavy. Apples bring moisture and a light tartness, raisins add natural sweetness, and walnuts handle the crunch. Kefir keeps the batter soft and airy, and the whole thing comes out lighter than the usual butter-rich cakes while still tasting like a proper treat. Your kitchen will smell like you planned this all day, even though you did not.
What you need
- Kefir 2.5% — 200 ml
- Rolled oats (not instant) — 100 g
- Round-grain rice, raw — 50 g
- Medium apples — 2 pcs (about 250 g total)
- Raisins — 50 g
- Walnuts — 40 g
- Sugar — 80 g (or to taste)
- Eggs — 2 pcs
- Baking powder — 1 tsp
- Ground cinnamon — 0.5 tsp
- Salt — a pinch
- Butter — 30 g (for greasing the pan)
How to make it
Step 1: Make the base. Blitz the oats and the raw rice together in a blender until you have a coarse flour. In a large bowl, combine that mixture with the sugar, baking powder, cinnamon, and a pinch of salt. Stir well so everything is evenly distributed.
Step 2: Prep the mix-ins. Rinse the raisins, soak them in warm water for 10 minutes, then pat dry. Roughly chop the walnuts. Peel the apples, core them, and cut into small cubes. Add raisins, walnuts, and apples to the dry mixture and toss so the fruit and nuts get lightly coated. This keeps them from clumping and helps them stay suspended in the batter.
Step 3: Whisk the wet ingredients. Beat the eggs, pour in the kefir, and whisk again until smooth. Gradually pour this into the dry mix, stirring constantly with a whisk or spatula to avoid lumps. You are aiming for a thick, sticky batter.
Step 4: Prep the pan. Grease your baking pan with the butter and dust with a little flour, or line it with parchment if that is your style. Scrape in the batter and smooth the top.
Step 5: Bake. Slide into a 180°C oven and bake for 40–45 minutes until the top is golden. Check doneness with a wooden skewer; it should come out dry.
Step 6: Let it settle. Cool in the pan for 10–15 minutes, then transfer to a plate.
Serve it
Serve warm. Go classic with a scoop of vanilla ice cream or keep it simple with a spoon of sour cream. Either way, it is the cozy, not-too-sweet finish that makes everyone quietly happy.