This is absolutely delicious and great to make on a Saturday in anticipation of a lie-in on a Sundi morning and not wanting to cook at breakfast (initially) but needing something scrummy (with your West African coffee!) Another heavier cake for those who like things a little stodgier.
2 tsps Apple Cider Vinegar
1/4 cup walnut/rapeseed oil
1/4 tspn vanilla bean paste
1/3 tsp salt
1/2 bicarb soda
1-2 cup oats
1 cup flour
1 cup polenta/semolina flour
1-2 teaspoons mixed spice
1 cup lemon curd
4 eggs
250ml (half large pot) yogurt
Heat oven to medium. Place a (ceramic) bowl of water at the bottom of the oven. Grease and line the cake/loaf tin with flour. Mix all your ingredients well until its a 'holy' but cakey mixture and scrape in your tin. Bake for approx one and a quarter hours. Check for springiness after 35 mins.
Serve with St.Dalfour Cherry Jam
