Oat Spiced Apple Cake - Untested

from The Scottish Oats Bible by Nichola Fletcher

Makes 2 cakes

2 Tbsps. sugar

4 apples

6oz/175g oat flour

6oz/175g butter, cut into chunks

6oz/175g brown sugar

Zest of 1 orange

4 eggs

3 tsps. baking powder

2 tsps. ground cinnamon

1/2 tsp ground cloves

1 tsp ground nutmeg

2 tsp ground ginger

1. Preheat the oven to 350F.
2. Line the base of a 8" cake tin, and butter it all over. 
3. Scatter the caster sugar over the bottom of the tins.
4. Peel, core and slice the apples and lay them on the base of the tins, making a pattern with them if you wish.
5. If using rolled oats instead of oat flour, blitz them in the small bowl of a food processor until it is the consistency of the wholewheat flour.
6. Beat the butter and sugar together until pale and creamy, then beat in the orange zest and eggs. Mix the baking powder and all the spices into the oat flour and add half of this into the butter/sugar mixture. Mix briefly, then add the rest and mix until smooth. Pour the mixture over the sliced apples in the tin and bake for 30-35 minutes, or until the cake begins to shrink from the side of the tin and a skewer comes out clean. Leave it for a few minutes before turning it out onto a plate.