Creamy raspberry & oat cake

Porridge oats aren't just for breakfast! Try making this lovely oat cake and have it for tea!

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 8

What you need:

• 100g Jordans Porridge Oats (You can use Traditional Chunky, Quick & Creamy or Organic Porridge)
• 150ml half fat creÌ€me 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

What you do:

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 15mins.
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.

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