Name: Apple and raspberry cake recipe
Cook time: 25 min
Yield: Serves: 6
Ingredients: 6 dessert apples, peeled, cored and coarsely chopped; Juice of 1 lemon; 150ml (¼ pt) dry white wine (or apple or grape juice, if preferred); 4 cloves; 1tbsp clear honey; 1 x 22cm (8½ in) ready-cooked sweet pastry case; 100g (3½ oz) raspberries

By GoodtoKnow

published 19 August 2011

in Recipes

This deliciously fruity cake makes a fabulous dessert with custard or ice-cream - or a great teatime treat with a cuppa. This recipe is suitable for diabetics

Ingredients

6 dessert apples, peeled, cored and coarsely chopped
Juice of 1 lemon
150ml (¼ pt) dry white wine (or apple or grape juice, if preferred)
4 cloves
1tbsp clear honey
1 x 22cm (8½ in) ready-cooked sweet pastry case
100g (3½ oz) raspberries

For the topping:

200g (7oz) plain flour
100g (3½ oz) butter, diced
100g (3½ oz) caster sugar
1tsp ground cinnamon

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Method

Preheat the oven to 220ºC (425ºF, gas mark 7). Put the apples, lemon juice, white wine, cloves and honey into a saucepan. Bring to the boil, then reduce the heat and simmer for 8-10 mins or until the apples are just soft. Stir occasionally.
Remove the apples using a slotted spoon, and place in the ready-cooked pastry case. Discard the cloves. Scatter the raspberries over the apples.
Put all the ingredients for the topping into a bowl and rub together until the mixture resembles fine breadcrumbs.
Cover the fruit with the topping and bake in the oven for 15-20 mins or until it is brown and crisp. Serve warm.

Top Tip for making Apple and raspberry cake

To save time, simply tip all the ingredients for the topping into a processor and press the pulse button until the mixture resembles fine crumbs.

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