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Rasberry and Apple Cake



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


  • 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. fm tag square 72dpi - Copy.jpg

Recipe source : Jo Beer,

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