Rasp­Berry & Apple Crumble Cake

1. 1

   Heat the oven to 160u00b0C (320u00b0F) and line a 8 x 12 inch cake or swiss roll tin.

2. 2

   Slice and peel the apple, then place the pieces in a pan with enough water to pre-vent burn-ing. Heat gently.

3. 3

   For the cake, beat together the but-ter and sugar. Add the egg with a little flour and beat again, then add the remain-ing flour and milk and beat to incor-por-ate. Mix in the well soften apples and turn out into tin.

4. 4

   Dot with rasp-ber-ries then sprinkle with topping.

5. 5

   Cook for 45 minutes and serve how-ever you want (as long as it's with custard).

* Per serving · 4 servings · Values may vary.

No additional tips available.