Ra-Blor Slices (Raspberry, Blueberry & Orange)

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

  1. 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
  2. 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
  3. Add the orange zest and juice. Mix again
  4. Follow by adding the flour and combine again
  5. 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
  6. 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
  7. 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
  8. 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
  9. When the cake is completely cool, push out of the tin and dust all over with icing sugar. Cut into slices and serve
  10. Enjoy with a hot cuppa!!!!!

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