RASPBERRY + APPLE CAKE

INGREDIENTS:

225g self-raising flour
100g butter
50g ground almonds
125g caster sugar
250g peeled, cored and chopped apple
3 eggs, beaten
3 tbsp milk
35mls olive oil
250g frozen raspberries
50g flaked almonds

METHOD

• Pre-heat oven to 180oC.
• Grease and line a 20cm spring release cake tin.
• Sift flour into a large bowl. Rub in the butter until it resembles fine bread crumbs.
• Stir in the ground almonds, sugar and apples using a wooden spoon.
• Beat in the eggs, olive oil and milk.
• Carefully fold in half of the raspberries.
• Spoon the mixture into the cake tin and sprinkle over the remaining raspberries and flaked almonds.
• Bake for about 1.5 hours or until firm to touch.
• Dust with icing sugar and serve warm or cold with Greek yoghurt.

Recipe source : Jo Beer, www.revitalise.net

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