Oat Flake Cake

It's best to take butter and eggs out of the fridge in advance so the batter mixes more evenly.

Pat the peach pieces briefly on kitchen paper so the cake won't become too soggy later.

Beat for 2–3 minutes until the mixture is lighter and creamy.

If the mixture curdles, stirring in 1 tbsp of flour from the ingredient list helps.

It's best to combine the baking powder and flour briefly so they distribute evenly.

Do not overmix, otherwise the cake will turn out firm rather than light.

Press the peaches in slightly so they don't sit too prominently on top while baking.

Do the skewer test towards the end; if the top browns too much, loosely cover with foil.

Before soaking, the cake should be only lukewarm or cold so it is easier to slice.

Distribute the juice in portions with a spoon; this allows even absorption and prevents the cake from becoming soggy.