I had some frozen raspberries lurking in the freezer and needed to use them up to make room for the enormous amounts of red and black currants we picked at out allotment. I decided to make a quick and tasty slice to have for afternoon tea.
The slice went down very well with my family and a friend who popped around for a cuppa. You could use other frozen berries to vary the flavour. I would use frozen rather than fresh berries as they hold their shape a lot better during mixing and baking.
150g unsalted butter, softened
275g caster sugar
1 tsp vanilla bean paste
2 free range eggs, lightly beaten
250g self-raising flour
160ml buttermilk or natural yoghurt
300g frozen raspberries
2 Tblsp caster sugar
1 tsp ground cinnamon
40g rolled oats
Preheat your oven to 180C/160C Fan. Grease and line a swiss roll tin/traybake tin with baking paper, allowing an overhang of baking paper on the long sides. This makes it much easier to remove the slice from the tin.
Using a hand held electric mixer or stand mixer beat the butter, sugar and vanilla together for around 5 minutes until the mixture is very pale and fluffy. Add the eggs a little at a time whilst the beaters are running. Allow each addition of egg to beat in well before adding more. Stir in the flour and buttermilk in 2 batches. Mix until you have a smooth batter. Gently fold the berries into the cake batter so they don’t break up too much. Dollop the mixture into your prepared tin and smooth the top.
Make topping by combining the sugar, cinnamon and oats in a bowl then sprinkle over the slice. Press the topping into the slice very lightly. Bake in your preheated oven for 50 - 55 minutes. The top should be lovely and golden and a skewer inserted into centre will come out clean.
Once the slice is cooked, cool it in the tray for 15 minutes, then carefully turn it out onto a cooling rack to cool completely before serving.