This traybake is simple to make and, next to fancier fare, could look a bit plain but that’s just how I like it. There are very few decorated fancies that can hold a candle to something with raisins and oats in; they’re so wholesome and like eating a big hug. If raisins aren’t your thing then replace with any other dried fruit, or be a complete maverick and use chocolate chips or even chopped ginger. As long as you choose something dry, that won’t ooze during baking, the cake will work.
The smell of this baking will drive you wild. I went for a cinnamon/mixed spice mix as I find cinnamon on its own can be overpoweringly dominant but, as with the fruit, mix it up to suit your tastebuds.
I think the oats and raisins mean you can get away with eating this for breakfast. I do like a cake that is acceptable at any time of the day (ok, that’s all of them in my world, but I do try and fit in with ‘normal’ views…or at least pretend to!). Now, you might think this photo is blurry, but I prefer to think of it as ‘how Monet would’ve viewed the cake’:
The final thing it is my duty to point out(!) is that the texture of this cake is lighter than sponge. I know, I know, you see ‘oats’ in the title of a bake and it’s impossible not to think of flapjacks and that heavy, dense texture. But this cake is a million miles away from that; it is unbelievably light and airy...and I say that as someone who has done their research*.
80g porridge oats
110g unsalted butter, at room temperature
150g dark brown soft sugar
125g caster sugar, plus an extra 2 tablespoons to sprinkle on top
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
pinch of salt
½ teaspoon ground cinnamon
½ teaspoon mixed spice
200g plain flour