Creamy raspberry and oat cake

Ingredients

• 100g porridge oats
• 150ml half fat crème fraiche
• 50g caster sugar
• 300g raspberries
• 150g butter, softened
• 150g caster sugar
• 3 eggs
• 1/2 tsp vanilla extract
• 50g ground almonds
• 150g self raising flour

Method

1. Soak the oats in the crème fraiche and caster sugar for 4 hours, or overnight.
2. To make the cake, preheat the oven to 180°c / 170° c fan / 375°F. Prepare 2 x 20cm loose bottomed cake tins.
3. Mash 200g of the raspberries, and divide between the cake tins.
4. Cream the butter and sugar together until light and fluffy, and stir in the eggs slowly, beating between each addition. Stir in the vanilla and the ground almonds. Fold in the flour.
5. Divide the mix between the prepared tins, and bake for 15 mins.
6. When the cakes are cooked through, turn out of the tin and cool on a rack.
7. To serve, spoon some of the oat mix over both halves. Divide the reserved raspberries over both halves, and put the cake together.

By www.jordanscereals.co.uk

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.