Malted Naked Oat Flour

This show-stopping cake is wonderfully simple to make. It’s also very forgiving, making it a great bake for playing around with different wholegrain flours. Sarah and Aitana use a 50:50 mix of stoneground white flour and a wholegrain flour such as rye, barley or emmer. Add whichever dried fruit or nuts or seeds you fancy, just keep their weight roughly the same.

Malted naked oat flour gives this loaf a deliciously creamy sweetness while the whole grains add a pleasing crunch. Together they make for a hearty loaf with a rich complex flavour.