Rasberry and Apple Cake
RASPBERRY + APPLE CAKE
225g self-raising flour
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.
Recipe source : Jo Beer, www.revitalise.net
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