-
1
Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.
-
2
Place oats in a bowl, pour the boiling water over and let soak for 30 minutes.
-
3
Drain well.
-
4
Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper.
-
5
Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy.
-
6
Add the eggs, one at a time and mix until smooth.
-
7
Add the soaked oats and mix until incorporated.
-
8
Add the dry ingredients and mix until just combined.
-
9
Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes.
-
10
Place on a baking rack and let cool for 40 minutes; this cake is best served warm.
-
11
Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.
-
12
2 teaspoons cornstarch
-
13
1 1/2 cups fresh orange juice plus 2 teaspoons
-
14
3 tablespoons honey
-
15
1 vanilla bean, split
-
16
1 cup fresh blueberries
-
17
1 cup fresh blackberries
-
18
2 cups fresh raspberries
-
19
For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice.
-
20
Set aside.
-
21
Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved.
-
22
Add the blueberries and blackberries and cook for 2 minutes.
-
23
Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes.
-
24
Remove from the heat and fold in the raspberries.
-
25
Discard the vanilla bean.
-
26
Serve warm.
