• Method

  1. Heat the oven to 180C (160C fan) 350F, Gas 4.
  2. Oil and line the base of a shallow cake tin (we used one30cm x 23cm).
  3. Cream the butter and sugars till light and creamy.
  4. Beat in the vanilla essence and eggs alternately with a little flour.
  5. Fold in the flour and oats along with the warm water.
  6. Pour into the prepared tin and smooth over.
  7. To make the topping, mix the dry ingredients in a bowl and stir in the melted butter.
  8. Scatter evenly over the top of the sponge mix.
  9. Bake for 35 to 40 minutes till risen, golden and set and the point of a skewer inserted in the cake comes out cleanly.
  10. Cool in the tray and then cut into squares.

 

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