This oatcake is similar to a flapjack. Because oranges are at their best at the moment I am using them with their slight sharpness for a perfect partner to the sweetness of the oatcake. You will need two 18cm (7in) sandwich cake tins.
- 150g (5oz) butter
- 75g (3oz) sultanas
- 110g (4oz) rolled oats
- 110g (4oz) caster sugar
- 50g (2oz) wholemeal self-raising flour
- 2 small eggs
- Zest of 1 orange
- 1 medium eating apple
- 2 large oranges
- 150ml (5 fl oz) double cream
Grease the tins and line with baking parchment paper. Heat the oven to Gas 4/180C.
In a pan melt the butter, stir in the sultanas, oats, sugar and flour.
Beat the eggs together and stir them in with the grated orange zest.
Peel and core the apple, chop it into small pieces and stir in.
Put into the tins and smooth flat.
Bake for approx. 25 mins or until golden. When nearly cold turn out of the tins.
Filling: cut the peel from the oranges with a sharp knife, removing all the pith. Cut into segments from the outside like the leaves of a book.
Reserve 5 segments for decoration.
To assemble: lightly whip the cream to soft peak, spread half on the base and add the orange segments. Sandwich the cakes together. Spread the remaining cream in the centre of the top and arrange the reserved orange segments.
Note – Any other fruits can be used.