Apple and raspberry cake

(29 ratings)

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Apple and raspberry cake
Apple and raspberry cake
  • Serves: 6

  • Cooking time:

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


  • 6 dessert apples, peeled, cored and coarsely chopped
  • Juice of 1 lemon
  • 150ml ( pt) dry white wine (or apple or grape juice, if preferred)
  • 4 cloves
  • 1tbsp clear honey
  • 1 x 22cm (8 in) ready-cooked sweet pastry case
  • 100g (3 oz) raspberries

For the topping:

  • 200g (7oz) plain flour
  • 100g (3 oz) butter, diced
  • 100g (3 oz) caster sugar
  • 1tsp ground cinnamon

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.


  1. Preheat the oven to 220C (425F, 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.
  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.

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