Blackcurrant and raspberry slice

This is a healthier take on a cake, offering a soft cake-like base with tart fresh berries in the middle and a seeded crumble on top. With nuts, oats, banana, blackcurrants, raspberries, honey, spices and seeds all in the mix it’s more nutrient rich than your average sweet treat, making it nutritious and delicious as an anytime pick me up. Works well as a quick breakfast with a smoothie of choice or your favourite caffeine hit.

Grease and line a baking tin approx 8” x 10” and 2” deep
Pre-heat oven to 175 degrees

Ingredients
(makes 12 generous slices)

Base:
100 g unsalted butter, softened
50g light muscovado sugar
50g ground almonds
200g oats
50g toasted hazelnut nibs
1 tbsp honey
1 ripe medium banana

  1. Blitz all ingredients together in a food processor (or, if mixing by hand, cream butter, sugar and honey together first then mash the banana and add along with all the other ingredients) until it forms a dough like consistency
  2. Press base mix into the lined baking tray so it covers the bottom evenly

Fruit filling:
250g blackcurrants, topped and tailed
250g raspberries
2 tbsps light muscovado sugar

  1. Stir the fruit and sugar together until the berries are evenly coated
  2. Add the berries onto the base layer, spreading them evenly

Crumble topping:

100g unsalted butter, softened
75g demerara sugar
1 tsp mixed spice
1 tsp seasalt
100g jumbo oats
25g pumpkin seeds
25g sesame seeds
25g sunflowers seeds

  1. Blitz the sugar, butter, oats, spice and salt together in a food processor until it starts to form crumble like nuggets (or if mixing by hand, cream the butter and sugar together first before rubbing the oats, spice and salt in with your fingertips to bring together the crumble consistency)
  2. Stir in the seeds until well combined
  3. Break the crumble mix up evenly over the fruit layer

Once all three layers have been added to the tin, bake at 175 degrees for 50-60 minutes until the crumble topping is golden and the fruit is bubbling through.

Once cooked, leave in the tin to cool then remove and cut into 12 even slices.

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