1. First make the filling as this takes the longest. Mix the oats with the crème fraiche and 50g (2oz) of caster sugar and leave to stand for 1 hour. Stir in half the raspberries, crushing them slightly.
2. To make the cake, preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line the bases of 2 x 20cm (8 inch) loose-based cake tins.
3. Cream the butter and remaining sugar 150g (6oz) together until light and fluffy; this may make your muscles ache. Then gradually add the eggs, beating between each addition. An electric whisk is easier, but there is nothing like using your hands to put your brute strength to the test. Stir in the vanilla extract and ground almonds, then fold in the flour. keep back 8 raspberries, then fold the remainder into the cake mixture.
4. Divide the cake mix between the prepared tins, and bake for 15-20 minutes, until springy to the touch. Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.
5. To serve, spread about two-thirds of the oat mixture over one cake and sandwich the second cake on top. Then to make it pretty, spoon 8 small dollops of the remaining mixture around the edge of the cake and decorate with the left-over raspberries.
Keep the raspberry and oat cake in the fridge and eat within 2 days, though let it come up to room temperature to enjoy it at its best.
Freeze individual slices of the cake in freezer wrap for up to 2 months.
You could use Jordans Traditional Chunky or Organic Porridge for the filling, though you’ll need to soak the mixture for at least 3 hours, or overnight.