Raspberry, Blueberry & Orange Squares ©

Ingredients

Cake Mix
  • 10.5oz-300G Baking Margarine
  • 8.8oz-250g Dark Brown Soft Sugar
  • 4 Medium Eggs (Free-Range)
  • 10.5oz-300g Self-Raising Flour (sifted)
  • 2.9oz-85g Oats
  • 5.2oz-150g Blueberries
  • 5.2oz-150g Raspberries
  • Zest of 1 Orange
  • Juice of 1 Orange
Orange Syrup
  • Juice of 2 Oranges
  • Zest of 1 Orange
  • 3.5oz-100g Caster 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 margarine and dark brown sugar using a hand/stand mixer until well combined
  3. Add the eggs one at a time, combining well between each addition
  4. Add the orange zest and juice. Mix again
  5. Follow by adding the flour and combine again
  6. Add oats and mix again for a final couple of seconds using the mixer
  7. Follow with the raspberries and blueberries but this time using a wooden spoon combine one last time gently, just until they are distributed evenly
  8. Spoon into the pre-prepared tin and spread the mixture out equally to the sides. Pop into the oven for approximately 1 hour and 15 minutes. Check with a skewer in the centre, if it comes out clean- it is ready
  9. Meanwhile, whilst the cake is baking, make the orange syrup. Add all the ingredients into a small saucepan and bring to a simmer for 8 minutes before reducing the heat and stirring for another 5 minutes. Remove from the hob and pour into a measuring jug and set to one side to cool
  10. Remove the cake from the oven and prick through with a skewer all over. Pour the syrup over the cake and leave to cool for 20 minutes before removing from the tin and allowing to cool completely
  11. When the cake is completely cool, cut into squares and serve

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