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Author Notes: I wanted something oaty and cakey, and to use up a bag of frozen summer berries that was taking up much needed space in the freezer. I'm absolutely kicking myself for forgetting that I had a bag of flaked almonds in my cupboard that would have been perfect. I've included the almonds in the recipe below even if my ones were sadly lacking them. This recipe is so quick and easy and has hardly any ingredients. I think dried fruit and/ or chocolate chips would do just as nicely as the frozen summer berries. —Nelsy
teaspoon vanilla extract
grams rolled oats
grams frozen summer berries
handful of flaked almonds
- Pre-heat the oven to 180 degrees celsius. Generously grease the cups in a cupcake/ muffin tray (depending on how generous you are when portioning the batter later, you might need multiple trays).
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, with a tablespoon of the flour to avoid curdling, mixing thoroughly after the addition of each egg.
- Add the rest of the flour and fold in gently. Add the vanilla extract and fold in gently.
- Add the oats and fold gently. Add the frozen summer berries and, again, fold it all gently until the oats and berries are evenly distributed.
- Using a large serving spoon (or an ice cream scoop!) put the batter into the cupcake/ muffin tray's cups. You want the batter to come about half way up the cup. Sprinkle on a few flaked almonds on the top of each cake (patting them down a little).
- Put the cupcake/ muffin tray (or trays if you had enough batter to fill more than one) into the oven for 20-25 minutes until the tops of the cakes are golden.
- When done, take the trays out of the oven and leave to cool for about 10 minutes. Then use a knife or a spatula to go round the edges of each cake and remove each cake from its cup (they normally pop out pretty easily for me). Leave to cool completely for a few minutes or, if you're like me, consume while still warm and soft.