1/2 cup medium oatmeal
3/4 cup plain wheat flour
1/2 cup caster sugar (or baker's sugar)
1/2 cup brown sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp grated or ground nutmeg
3/4 cup unsalted butter, softened, plus extra for greasing
1 tsp vanilla extract
For the topping:
3 tbsp roughly chopped pecans or walnuts
1/2 cup flaked coconut
half quantity of toffee sauce (see Toffee Sauce recipe)
- Bring a kettle of water to the boil. Pace the oatmeal in a medium bowl and cover with 5/8 cup hot water from the kettle. Stir until smooth then set aside to swell for 20 minutes. Meanwhile, in a mixing bowl, combine the flour, white and brown sugars, baking powder, salt cinnamon and nutmeg. Set aside.
- Heat the oven to 350ºF. Grease a loaf tin and line it with parchment paper.
- In a large mixing bowl, beat the butter and vanilla extract together until soft and creamy. Beat in the egg, then add the thick oatmeal mixture a spoonful at a time, beating well after each addition.
- Using a spatula, quickly fold in the flour mixture until fully incorporated. Transfer the batter to the prepared tin and smooth over the surface, allowing it to dip slightly along the middle to give a more even rise. Bake for 1 hour or until golden and firm. Remove from the oven and set aside to cool in the tin.
- Meanwhile, make the topping. Wait until the cake is cooling before making the topping. In a small saucepan, toast the chopped nuts until fragrant, then transfer to a heatproof mixing bowl to cool. Break up any very large flakes of coconut and add the to the nuts. Make the toffee sauce according to the instructions and stir it into the bowl of nuts.
- Spread the topping over the cake while still in the tin and leave to set. When completely cold, carefully remove the cake from the tin and serve.
- Notes: the pecan, coconut and toffee topping is optional. This recipe can be baked in muffin pans.