Hazelnut Oatcake

For the cake:

• 1 1/4 cups water
• 1 1/2 cups rolled oats
• 1 1/3 cups all-purpose flour
• 1 tsp ground cardamom
• 1/2 tsp caraway seeds
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 1 cup unsalted butter
• 2 eggs
• 3/4 cup chopped hazelnuts
• A small handful of whole hazelnuts
• A small handful of whole raspberries

For the vanilla sauce:

• 1/2 cup light brown sugar
• 1 tbsp all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tbsp butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 1 tbsp vanilla extract

Directions:

1. Preheat your oven to 350 degrees. While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
2. Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt. In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flower and spice mix. Finally, stir in the oats and the chopped hazelnuts.
3. Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
4. While the cake is baking, make the vanilla sauce. In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt. Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy (sadly, that's what happened to mine). When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
5. Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.