Irish Oat and Walnut Soda Cake

Shopping list

• 200 g wholemeal plain flour

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• 100 g rolled oats — plus extra for topping

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• 1 tsp bicarbonate of soda

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• 1 tsp ground cinnamon

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• 60 g walnuts — roughly chopped

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• 1 piece eating apple — peeled and coarsely grated

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• 200 ml low-fat natural yoghurt

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• 1 piece medium egg — beaten

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• 2 tbsp rapeseed oil

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan) and line a 20 cm round cake tin with baking parchment.

2. 2

   In a large bowl, mix the wholemeal flour, oats, bicarbonate of soda, cinnamon and chopped walnuts.

3. 3

   Stir in the grated apple.

4. 4

   In a jug, whisk together the yoghurt, beaten egg and rapeseed oil.

5. 5

   Pour the wet ingredients into the dry and fold gently until just combined; the batter will be thick and slightly lumpy.

6. 6

   Scrape into the prepared tin, smooth the top and scatter a few extra oats over the surface.

7. 7

   Bake for 35– 40 minutes until golden and a skewer inserted into the centre comes out clean.

8. 8

   Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.