Raspberry, honey and oat cake

1. Heat the oven to 180C/160 fan/350F/Gas 4.
2. Oil and line a baking tray (approx 20cm x 30cm).
3. Cream the butter, sugar and honey until light and fluffy.
4. Beat in the essence and eggs along with a little of the flour to prevent the mixture curdling.
5. Fold in the rest of the flour and the oats then gently stir in the raspberries.
6. Spread evenly in the tray and bake for 20 – 25 minutes until risen and firm, and the point of a skewer inserted in the middle comes out cleanly.
7. Cool in the tray and dust with vanilla icing sugar when cool.
8. Cut into squares and enjoy.

To make vanilla icing sugar:

Ideal to dust cakes and biscuits and easy to make. Put half a packet of icing sugar into an airtight container along with a vanilla pod. Cover and leave for about a week for the flavour of the vanilla to permeate the sugar. The flavour from the vanilla pod will last for a while so you can top up your icing sugar as required.