Method:
- Preheat the oven at 180C and line a loaf tin.
- Mash the raspberries together with 10g of flour and set aside.
- Mix together oil, sugar, KWERKY, water, OGGS or eggs, and vanilla.
- Add your flour and combine.
- Combine 2tbsp of the cake mix with the mashed raspberries.
- Pour the mix into the tin add your mashed raspberries mix and swirl with the tip of a knife to marble the cake.
- Bake for 30-35mins or until a skewer comes out clean.
- Very gently heat the raspberry jam with the water when thick and smooth spoon over the top of the cake.
- Place the oats on a baking sheet and toast in the oven for 5 minutes sprinkle on top of the raspberry jam.
