The flavour of this tray-bake cake is reminiscent of Cranachan, the Scottish dessert made with oats, cream, whisky and raspberries. If you want to dodge the whisky or its smoky peat flavour, then orange juice will give it a different (but still great) edge.
100g melted butter
225g castor sugar
3 eggs, 60g each
150g mascarpone or sour cream
50g fine oatmeal or rolled oats ground to a powder in the blender
3 tsp vanilla extract
75ml malt whisky, or orange juice
200g plain flour
2 tsp baking powder
200g frozen or fresh berries, any sort
For fresh raspberry glace icing
If you're tempted to add the seeds into the icing, remember they will add extra juice so you will need to add more icing sugar.
50g-75g raspberries, fresh, or frozen and defrosted
1 tsp butter, melted
about 200g icing sugar
1. Line the base of a 20-centimetre square baking tin with non-stick paper, and heat the oven to 160C fan-forced (180C conventional).
2. Mix the butter with the sugar then beat in the eggs until smooth. Stir in the mascarpone, oatmeal, vanilla, whisky, flour and baking powder then spoon this into the tin and spoon the top. Press the berries into the top and bake for about 40 minutes or until cooked in the centre. Leave to cool then drizzle the fresh raspberry icing over the top.
1. Press just enough raspberries through a sieve to extract 25ml of juice. Mix this with the melted butter then beat in enough icing sugar to make a thickish icing that will drizzle well. Again, if you overdo the juice, add more icing sugar to thicken.