Laura's Apple, Raspberry and Almond Cake

A community recipe by leiladukes

Not tested or verified by Nigella.com

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Introduction

My good friend Laura made this for me once and I loved it so much, I had to have the recipe! The fact that she knew it off by heart shows how easy it is to make and how often she must make it because it's so delicious! Just the thing to take advantage of the lovely summer fruits that will soon be in season, although I have also made it throughout the year, both with frozen raspberries and by replacing raspberries with blackberries. Fresh, light, and moist: hope you enjoy it as much as I do.

Ingredients

Serves: 6

4 ounces butter
4 ounces superfine sugar
8 ounces self-rising flour
1 pinch of salt
2 ounces almond meal
3 chopped or grated apples
2 beaten eggs
3 tablespoons milk
8 ounces raspberries (or blackberries, fresh or frozen)
2 ounces sliced almonds

Method

Laura's Apple, Raspberry and Almond Cake is a community recipe submitted by leiladukes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sift flour, sugar, and salt together. Stir in almond meal. Add butter and rub into the flour with your fingers until it resembles breadcrumbs.

Add apples, eggs and milk and mix together. Stir in half of the berries and spoon into a greased and lined cake tin. (I don't have a proper cake tin so I just use a square tin for brownies and cut them into squares-- this works fine! I think most medium sized receptacles for the batter will work, the batter seems quite forgiving and adaptable.)

Scatter the remaining berries on top, and then sprinkle the sliced almonds to finish.

Bake in a preheated 180 C/ Gas 4 oven for 1 hour to 1hour 15 mins.

Cake is done when a skewer inserted in the middle comes out clean (although it won't be as clean as, say, a sponge cake, because it will remain quite moist because of the fruit).

Allow to cool before eating, if you can!