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Raspberry & Apple Cake | Hudson Home

Looks like a weekend in the garden is set for us all!

We plan on a classic BBQ and to follow Nic’s favourite desert – Raspberry & Almond Tart. This recipe is a great way of using up the soft fruits of summer when they are a little past their best, so raspberries can be swapped for the fruit of your choice!!

Serve cold as cake or warm as a desert with ice cream, cream or best of all clotted cream.


Raspberry & Apple Cake

CAKE INGREDIENTS

  • 125g softened butter
  • 125g caster sugar
  • 3 large eggs
  • 50g ground almonds
  • 100g self-raising flour
  • 1 cooking apple
  • 2 tart eating apples
  • 100g raspberries
  • TOPPING INGREDIENTS

  • 1 large pinch of cinnamon
  • 2 tbsp demerara sugar
  • 1oz cold butter cut into flakes
  • A handful of toasted flaked almonds
  • Icing sugar for dusting
  • Method

  • 1. Heat oven to 150c/gas 3
  • 2. Butter a 22cm round, loose-bottomed tin and line the base with baking parchment
  • 3. Beat the butter and sugar together in a large bowl till light and fluffy
  • 4. Gradually pour in eggs, adding a little flour with each addition, to prevent curdling
  • 5. Fold in remaining flour and ground almond
  • 6. Peel, core and dice cooking apple and fold through mixture
  • 7. Place half of mixture into prepared tin and roughly level. Scatter over the rapsberries and then place remaining cake mixture over the top. Smooth the surface
  • 8. Peel, core and thinly slice the eating apples and arrange evenly over the cake mix, in a series of circles
  • 9. Finally, roughly amalgamate topped ingredients and sprinkle over the top of the cake
  • 10. Bake in the centre of the oven for 50-60 minutes until a skewer comes out clean and cake has a lovely golden, toasted colour.
  • 11. Cool thoroughly before attempting to remove from the tin
  • TIP: You may like to scatter the flaked almonds over it about 10 mins before the baking to enhance the ‘toastiness’


    Enjoy x


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