Ingredients
Cake Mix
- 10.5oz-300g unsalted butter (room temp)
- 8.8oz-250g dark brown soft sugar
- 4 medium eggs (free-range)
- 10.5oz-300g self-raising flour (sifted)
- 3.1oz-90g oats
- 4.4oz-125g blueberries
- 4.4oz-125g raspberries
- Zest of 1 orange
- Juice of 1 orange
Orange Syrup
- Juice of 2 oranges
- Zest of 1 orange
- 2.6oz-75g caster sugar
Decoration
- Dusting of icing sugar
Method
- Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 20cm square cake tin and set to one side
- In a large mixing bowl, cream together the unsalted butter and dark brown sugar using an electric whisk/stand mix or good old-fashioned elbow grease until well combined. Add the eggs one at a time, combining well between each addition
- Add the orange zest and juice. Mix again
- Follow by adding the flour and combine again
- Add oats and whiz again for a couple of seconds. Follow with the raspberries and blueberries but this time using a wooden spoon combine one last time but gently, just until they are distributed
- Spoon into the pre-prepared tin and pop into the oven for approximately 70 minutes (check at the 50 min mark and adapt this time according to your own oven). Check with a skewer in the centre, if it comes out clean- it is ready
- Meanwhile, whilst the cake is baking, make the orange syrup. Add all the ingredients into a small saucepan and bring to a simmer for 10 mins before reducing the heat and stirring for another 5 minutes. Remove from the hob and pour into a measuring jug. Set to one side to cool
- Remove the cake from the oven and prick through with the skewer all over. Pour the syrup over the cake and leave to cool completely in the tin
- When the cake is completely cool, push out of the tin and dust all over with icing sugar. Cut into slices and serve
- Enjoy with a hot cuppa!!!!!
