Raspberry and Oat Streusel Cake

This is my final Scottish bake. It is a vanilla sponge base topped with raspberries and a light brown sugar and oat streusel.

The cake did not work quite as I was hoping due to the very wet and juicy nature of the frozen raspberries; I think I should have baked with them frozen rather than defrosting them. The cake is however moist and light with a lovely flavour, and the topping fruity. The brown sugar and oats are a perfect addition making it crunchy and delicious. It is more of a pudding-style cake than I expected but even better tasting!