The food blogger shares her recipe for a very moreish tea-time cake

When you need a slab of something sweet, this chocolatey bake should hit the spot.


(Serves 6)

80ml olive oil, rapeseed oil or melted unsalted butter, plus extra for greasing

80g oat flour, plus extra for dusting (blend 80g of any type of plain oats you have in a food processor, until it becomes a rough flour)

80g ground almonds

80g soft brown sugar

1/4tsp salt

1/2tsp baking powder

1 large egg

4tbsp milk or non-dairy milk

1/2tsp almond extract

35g plain dark chocolate (at least 70% cocoa solids), finely chopped

100g frozen or fresh raspberries

To serve:

Whipped cream or natural yogurt

Fresh raspberries


1. Preheat the oven to 180C fan/200C/Gas Mark 6 and grease a 23cm cake tin with oil, then dust with flour, tipping out any excess.

2. Mix the ground almonds, oil, sugar, flour, salt, baking powder, egg, milk and almond extract in a medium bowl until smooth. Pour the batter into the prepared tin. Sprinkle over the chopped chocolate and raspberries and slightly swirl them into the batter with a spoon.

3. Bake in the oven for 30-35 minutes until the middle of the cake springs back when you apply light pressure with your finger.

4. Remove from the oven and leave the cake to cool in the tin. Once completely cooled, slice and serve as is, or with whipped cream or yogurt and fresh raspberries.

:: The Savvy Cook by Izy Hossack, photography by Izy Hossack, is published in hardback by Mitchell Beazley, priced £14.99. Available June 29 (