Apple and raspberry cake Recipe

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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 (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


  • 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.

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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.