We are sadly approaching the end of summer with the evenings starting to draw in, and there is certainly a hint of autumn in the morning air. I have started to crave more than just a light salad for lunch and have started revisiting my […]
Month: August 2018
There’s no such thing as a healthy muffin I hear you say. Well, probably not, but this is pretty darn close. Using olive oil instead of melted butter in this recipe means that the saturated fat is greatly reduced. Sugar is kept at a minimum […]
I love using fruit in cakes and this one is packed with apples and raspberries. It’s not too sweet with the raspberries giving a slight tartness to it. Frozen raspberries can be used instead of fresh, add while still frozen.
Served with yoghurt, cream or crème fraiche, this cake makes a delightful dessert.
Raspberry and Apple Cake
- 225g self-raising flour
- pinch of salt
- 175g butter
- 50g ground almonds
- 125g golden caster sugar
- 225g eating apples, peeled, cored and chopped (approx 2 medium apples)
- 2 large eggs, beaten
- 3 tbsp milk
- 225g firm but ripe raspberries or frozen raspberries
- 50g flaked almonds
- icing sugar, for dusting
Preheat oven to 180ºC/Fan 160°C/Gas 4.
Grease and base-line a 20cm spring-release cake tin.
Sift the flour and salt into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the ground almonds, sugar and apples, using a wooden spoon. Beat in the eggs and milk, then carefully fold in half of the raspberries.
Spoon the mixture into the prepared tin and level the surface. Sprinkle over the remaining raspberries and flaked almonds. Bake in the oven for 1-1¼ hours, until well risen, golden brown and firm to touch in the centre.
Remove from the oven and leave in the tin for 15 minutes, then turn out onto a wire rack to cool.
Dust with icing sugar before serving.