Chocolate-Oat Cake with Fruit & Nut Mix

Preparation:

Chop both the chocolate and the fruit-nut mixture separately. Put aside 2 tbsp of the fruit-nut mixture for decoration.

Combine and stir the butter, sugar and salt until creamy and mix in the eggs one by one. Combine the flour, baking powder and extra soft porridge oats and mix them into the dough while in between adding the milk bit by bit. Carefully fold in the chocolate and fruit-nut mixture.

Grease the baking tin (25cm long; volume 1.5l) and dust it with flower. Add the dough and even it out. Bake in a preheated oven (electric oven: 175 deg C / hot air oven: 150 deg C / gas: level 2) for approximately 1 ¼ hours (test with a skewer). Let it cool in the baking tin for approximately 20 minutes, then turn it out of the mould and leave it to rest on a cooling rack until cooled off.

Halve the limes and squeeze out the juice. Using a mixer combine the icing sugar and lime juice until smooth. Spread the lime icing across the cake and leave to rest for 30 minutes. Roast the rolled oats in an ungreased pan, take them out and let them cool down. Sprinkle the remaining dried fruit, nuts and oats over the cake.