Ingredients
15 total- 250 g of unsalted butter, softened, plus 1tbsp, melted, and extra for the tins
- 250 g of golden caster sugar, plus 1½tbsp, and extra for the fruit topping
- 175 g of self-raising flour
- 175 g of scottish oats, 75g blitzed into flour in a blender and 100g left whole
- 0.25 tsp of baking powder
- 5 eggs, medium
- 0.5 tsp of vanilla extract
- 2 tbsp of milk, (or milk alternative)
- 2 tbsp of demerara sugar
- 500 g of raspberries
- 1 lemon, juiced, zest pared into fine strips, plus extra curls
- 150 ml of double cream
- 1 tbsp of scottish runny honey, plus 1tsp
- 2 tbsp of scotch whisky
- 1 pinch of sea salt
Method
10 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease 2 x 20cm loose-bottomed cake tins with butter and line the bases with baking paper.
Step 2
Using an electric whisk (or stand mixer), beat the 250g butter and 250g caster sugar for 8 mins or until light and fluffy.
Step 3
Put the flour, 75g oat flour, baking powder and a pinch of salt into a separate bowl; set aside.
Step 4
Gradually beat the eggs into the butter and sugar; if it looks like it’s splitting, add a spoonful of the flour mixture.
Step 5
Fold in the rest of the flour mixture and the vanilla extract. Add the milk slowly, just until the batter is loose enough to easily drop off the spoon.
Step 6
Divide the batter between the 2 tins and sprinkle with the demerara sugar. Bake for 25-30 mins until risen, golden and a skewer comes out clean. Cool in the tin for 5 mins, then transfer to a cooling rack.
Step 7
For the compote, put 300g of the raspberries into a pan with the lemon juice and zest strips and the 1½ tbsp sugar. Cook over a medium heat until the fruit releases its juice, then reduce the heat and simmer for 15 mins (it will thicken as it cools). Set aside to cool; pick out the zest strips (or leave in if you like extra zing).
Step 8
Whip the cream, 1tbsp honey and whisky to soft peaks using a balloon whisk.
Step 9
For the oaty topping, mix the 100g oats, 1tbsp melted butter, 1tsp honey and pinch of sea salt in a bowl. Spread out on a lined baking tray; bake for 5-10 mins until lightly toasted. Remove; leave to cool.
Step 10
To assemble, spread one sponge with the compote, scatter over some of the remaining raspberries, dollop on half the cream; top with the second sponge. Spread with the remaining cream; toss the remaining raspberries and lemon zest curls in the extra sugar and arrange on the cake. Scatter over a handful of the oaty topping (use up the rest for breakfast granola-style).