Instructions

1. Preheat the oven to 180°C (350°F) (without fan).
2. Generously grease a ring tin with butter or non-stick baking spray (I recommend the latter), followed by a dusting of flour. Tap out any excess flour in the kitchen sink. The cake tin should have a capacity of at least 2 litres (4 cups).
3. Measure the flour, baking powder, and salt into a bowl.
4. Cream the butter and sugar together until it is light and creamy. This should take about 3-5 minutes if you are using a stand mixer or electric beaters.
5. Add the vanilla extract.
6. Add one egg, followed by a tablespoon of the flour mixture to prevent the batter from curdling. Once the egg  has been fully incorporated, repeat until all of the eggs have been added.
7. Slowly add the rest of the flour mixture, followed by the milk.
8. Break 3 or 4 Oreo cookies into quarters and reserve these for decorating the cake.
9. Place the remaining Oreo cookies into a large ziplock freezer bag. Use a rolling pin to crush the Oreo cookies – you want both large chunks and fine dust to speckle the cake.
10. Mix the crushed Oreo cookies into the batter.
11. Pour the batter into the prepared cake tin.
12. Decorate the top of the cake with the reserved Oreo biscuits and gently push them into the surface of the cake.
13. Bake the cake for 40-50 minutes, or until a skewer inserted into the cake comes out clean.
14. Leave the cake to cool on a wire rack for 10-15 minutes, before carefully unmoulding the cake and leaving it to cool completely on a wire rack.