Cinnamon Crunch Cakes

cook 20 mins
  • 50 g (2 oz) rolled oats
  • 25 g (1 oz) demerara sugar
  • 50 g (2 oz) chopped mixed nuts
  • 25 g (1 oz) unsalted butter
  • 23 cm (9 inch) shop-bought square, plain sponge cake or 12 shop-bought plain cupcakes
  • 1 teaspoon ground cinnamon
  • 25 g (1 oz) dried blueberries
  • 75 g (3 oz) unsalted butter, softened
  • 125 g (4 oz) icing sugar, sifted
  • 1 teaspoon ground cinnamon
  • 2 teaspoons coffee essence
  • Mix together the oats, sugar and nuts in a large bowl. Heat the butter in a large, nonstick frying pan, add the oat mixture and toast over a medium-low heat for 6–8 minutes, stirring frequently until golden. Tip on to a plate and leave to cool.
  • Meanwhile, make the icing. Place all the ingredients in a large bowl and beat together with a hand-held electric whisk until light and fluffy. Spread the buttercream over the sponge cake, then cut the cake into 12 squares. Alternatively, spread over 12 cupcakes.
  • Stir the cinnamon and blueberries into the toasted oats, then sprinkle generously over the iced squares.
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