Directions

1. Preheat the oven to 180C or 160C for fan assisted. Line the base and sides of an 8inch square tin with greaseproof paper, letting the paper rise up above the rim. Set aside. Blitz 85g of gluten free oats in a small food processor until it resembles flour. Alternatively rub the oats into a dust using your fingers.

2. Place 15g of oat flour from step 1 into a bowl and set the rest aside to use later. Add the gluten free oats and light soft brown sugar. Melt the butter, or dairy free alternative in a small saucepan and pour it over the sugar and oat mixture. Use your fingers to rub the ingredients together to form small clumps of streusel topping. Set aside to use later.

3. Place all the cake ingredients, including the 70g reserved oat flour into a bowl and whisk together using an electric mixer until soft and creamy. Spread the mixture into the base of the prepared tin.

4. Arrange the raspberries over the top, pressing them gently into the surface of the cake. Scatter over the oaty streusel topping.

5. Bake for 30-35 minutes until risen and lightly golden brown. Allow to cool for 20 minutes before removing from the tin and leaving to cool to room temperature before slicing.Store any leftovers in an airtight container.