This is a simple cake perfect to take on a picnic and works so well with gluten free flour and oats too. It is a cross between a flapjack and a cake with a delicious crumble topping. You will need a square 23cm cake tin, lined with parchment paper.
Ingredients
- 200g self-rising flour or GF flour
- 100g rolled oats
- 75g desiccated coconut
- 225g soft brown sugar
- 200g butter
- 2 large eggs, beaten
- 500g summer berries
Method
- Preheat the oven to 170C (ESSE dial guide MODERATE).
- Mix the flour, oats, coconut & sugar into a bowl.
- Cut the butter into small chunks and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. (use a food processor for quickness).
- Weigh 200g of this mixture and set aside as this is the crumble topping.
- Then mix the other mixture with the beaten eggs to make a cake dough.
- Press this into the prepared cake tin and top with the summer berries.
- Sprinkle over the reserved mixture and bake in the oven for about 45 minutes or until it is cooked.
- Let the cake cool in the tin and then cut into squares.
Recipe prepared by Philippa Vine using the ESSE 1000 X Electric Range Cooker at Bluebell Farmhouse Kitchen & Cookery School, East Sussex.
