Apple and raspberry cake
6 dessert apples, peeled, cored and coarsely chopped
Juice of 1 lemon
150ml/1/4pt dry white wine (or apple or grape juice)
4 cloves
1tbsp clear honey
1 x 22cm/81/2in ready-cooked sweet pastry case
100g/31/2oz raspberries
For the topping
200g/7oz plain flour
100g/31/2oz butter, diced
100g/31/2oz caster sugar
1tsp ground cinnamon
1. Preheat the oven to Gas 7/ 220ºC/425ºF. 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.
2. Remove the apples using a slotted spoon, and place in the ready-cooked pastry case. Discard the cloves. Scatter the raspberries over the apples.
3. Put all the ingredients for the topping into a bowl and rub together until the mixture resembles fine breadcrumbs.
4. 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: 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.
Share this article
