Author Notes
Sharp raspberries are perfect here. The apple gives the sponge the density it needs to handle all the stuff on top, and who could ever complain about a sprinkling of buttery crumble? —17years
Ingredients
- Cake
-
1
cooking apple
-
7 tablespoons
butter
-
1 cup
sugar
-
1
egg
-
2 cups
self-raising flour
-
1 cup
raspberries
- Topping
-
2/3 cup
flour
-
4 tablespoons
butter
-
1/2 cup
sugar
Directions
-
Heat the oven to 160°C (320°F) and line a 8 × 12 inch cake or swiss roll tin.
-
Slice and peel the apple, then place the pieces in a pan with enough water to prevent burning. Heat gently.
-
For the cake, beat together the butter and sugar. Add the egg with a little flour and beat again, then add the remaining flour and milk and beat to incorporate. Mix in the well soften apples and turn out into tin.
-
Dot with raspberries then sprinkle with topping.
-
Cook for 45 minutes and serve however you want (as long as it’s with custard).
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