Oatmeal cake with condensed milk is a unique and delightful dessert. It combines two crumbly layers of oat-based dough with a smooth, creamy layer of condensed milk. A treat that’s both simple and original — perfect for anyone with a sweet tooth who loves discovering new flavors.
Ingredients
For the Dough:
- 1 ⅔ cups all-purpose flour (200 g)
- 1 ⅔ cups rolled oats (150 g)
- 10 ½ Tbsp unsalted butter (1 stick + 2 ½ Tbsp / 150 g), chilled
- ⅓ cup sugar (80 g)
- ½ tsp baking powder
- 1–2 tsp ground cinnamon
- A pinch of salt
For the Filling:
- 1 can (14 oz / 397 g) sweetened condensed milk
- Juice and finely grated zest of 1 small lemon
Optional Add-ins:
Chopped nuts (walnuts, pecans, or almonds) for extra texture
Instructions
1 In a mixing bowl, combine the sifted flour, rolled oats, baking powder, sugar, and a pinch of salt. Stir until the dry ingredients are evenly mixed.
Add the butter, grated on a coarse grater. For easier grating, you can place the butter in the freezer for a short time beforehand. Mix the grated butter into the dry ingredients until evenly combined.
The dough should remain loose and crumbly in texture.
2. Press half of the dough firmly into a baking dish. I used a rectangular pan measuring 25 × 10 cm (10 × 4 in). Bake in a preheated oven at 190 °C / 375 °F for 10–15 minutes, until lightly golden.
3. Meanwhile, prepare the filling. In a bowl, combine the sweetened condensed milk with the juice and finely grated zest of one lemon. Mix well until smooth — the creamy filling is ready.
4. After 10 minutes, remove the pan from the oven. Pour the prepared filling evenly over the baked crust, then sprinkle the remaining dough on top. Gently press down the surface to level it out. Return the cake to the preheated oven and bake until golden.
In this version, the cake turns out very crumbly. If you prefer a denser texture, simply add one egg to the dough. For extra richness, you can also dot the top layer with small pieces of butter before baking.
5. Allow the finished cake to cool at room temperature. Then, place it in the refrigerator for an hour or two to set completely and become firmer. This will make it easier to cut and serve.
This oatmeal cake with condensed milk is a rich and indulgent dessert. The bright, fresh notes of lemon keep it from being overly sweet, making it perfectly balanced and irresistibly tasty.
For a twist, you can also fold in some chopped nuts of your choice to the cake for added texture and flavor.
Cookie recipe with chocolate chips and nuts https://takajaeda.com/en/recipes-en/chocolate-nut-cookies/