Oat Cake with Warm Mixed Berry Compote and Clotted Cream

1. 1

   Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.

2. 2

   Place oats in a bowl, pour the boiling water over and let soak for 30 minutes.

3. 3

   Drain well.

4. 4

   Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper.

5. 5

   Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy.

6. 6

   Add the eggs, one at a time and mix until smooth.

7. 7

   Add the soaked oats and mix until incorporated.

8. 8

   Add the dry ingredients and mix until just combined.

9. 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. 10

    Place on a baking rack and let cool for 40 minutes; this cake is best served warm.

11. 11

    Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.

12. 12

    2 teaspoons cornstarch

13. 13

    1 1/2 cups fresh orange juice plus 2 teaspoons

14. 14

    3 tablespoons honey

15. 15

    1 vanilla bean, split

16. 16

    1 cup fresh blueberries

17. 17

    1 cup fresh blackberries

18. 18

    2 cups fresh raspberries

19. 19

    For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice.

20. 20

    Set aside.

21. 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. 22

    Add the blueberries and blackberries and cook for 2 minutes.

23. 23

    Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes.

24. 24

    Remove from the heat and fold in the raspberries.

25. 25

    Discard the vanilla bean.

26. 26

    Serve warm.

* Per serving · 4 servings · Values may vary.