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1
Pre-heat the oven to 180 degrees celsius. Generously grease the cups in a cupcake/ muffin tray (depending on how generous you are when portioning the batter later, you might need multiple trays).
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2
Cream the butter and sugar until light and fluffy.
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3
Add the eggs one at a time, with a tablespoon of the flour to avoid curdling, mixing thoroughly after the addition of each egg.
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4
Add the rest of the flour and fold in gently. Add the vanilla extract and fold in gently.
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5
Add the oats and fold gently. Add the frozen summer berries and, again, fold it all gently until the oats and berries are evenly distributed.
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6
Using a large serving spoon (or an ice cream scoop!) put the batter into the cupcake/ muffin tray's cups. You want the batter to come about half way up the cup. Sprinkle on a few flaked almonds on the top of each cake (patting them down a little).
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7
Put the cupcake/ muffin tray (or trays if you had enough batter to fill more than one) into the oven for 20-25 minutes until the tops of the cakes are golden.
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8
When done, take the trays out of the oven and leave to cool for about 10 minutes. Then use a knife or a spatula to go round the edges of each cake and remove each cake from its cup (they normally pop out pretty easily for me). Leave to cool completely for a few minutes or, if you're like me, consume while still warm and soft.
