1 1/2 cups all purpose flour
1/2 teaspoon of baking soda
Pinch of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Zest of an orange
Juice of 1/2 an orange
Zest of a lemon
4 oz unsalted butter
1/3 cup of sucanat (or regular white sugar)
1 cup of maple syrup
1 tablespoon of vanilla extract
1/4 golden sultanas tossed in a tablespoon of flour
1/2 cup of oats
2 oz unsalted butter (soft)
4 oz of cream cheese
1 teaspoon of vanilla extract
1 tablespoon of maple syrup
1 1/2 cups of confectioner's sugar
Heat the oven to 350F
If possible bring the butter and eggs to room temperature.
Cream the butter and the sucanat (or white sugar) with the orange and lemon zests until light and fluffy.
Add the eggs, one at a time, scraping down the bowl after each addition.
Measure the flour, oats, salt, baking soda, cinnamon and nutmeg into a bowl.
Measure the maple syrup, orange juice and vanilla extract into a measuring jug.
Add half the flour mixture and gently combine, add the syrup mixture and combine and finish with the rest of the flour mixture. Don't over beat.
Pour into a greased tin (I used 9 x 9) lined with parchment paper.
Place into the oven and bake for approx 40-50 minutes - or until slightly risen, cooked through and golden.
Remove from the oven and let cool completely.
To make the frosting beat all ingredients together until smooth. You may need to add a little more syrup if too stiff or a little more confectioner's sugar if too runny.
Frost the top of the cake and then slice into bars.