Berry and Oat Cake

Try this extremely moreish recipe using frozen fruit unless its berry season. It’s wonderful served warm, with a dollop of cream or ice cream.

You will need:

• 50g unsalted butter, softened, plus extra to grease the pan
• 3/4 cup all-purpose flour, plus extra for the pan (or simply line the pan with baking paper)
• 1 cup plus 3 tablespoons oats, divided
• 2/3 cup water
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup caster sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups mixed ripe or overripe blueberries and blackberries, divided
• 3 tablespoons sugar for dusting

Method:
Preheat oven to 165C. Line an 8-inch square metal baking pan with baking paper.

Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.

Beat together butter, caster sugar and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half the berries.

Spread the batter in the pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Let cool on a wire rack 30 minutes; cut into squares.