raspberry and apple crumble cake
275g self raising flour
50g demerara sugar
4 eating apples
150g caster sugar
1tsp. baking powder
4 tbsp. creme fraiche
1. preheat oven to 180 degrees centegrade, place 50g of the margarine in a bowl rub in 75g of the flour stir in the demerara sugar and set aside.
2. slice the apples thinly leave the skins on and fry in a little marg untill soft.
3.mix the remaining margarine with the caster sugar untill light and fluffy,gradually beat in the eggs.
4.sift in the remaining flour and baking powder and stir in with the creme fraiche using a metal spoon.
5.spoon the mixture into a 23 cm round cake tin lined and greased,press in the apples and rasberries, scatter over the crumble mix.
6.bake for 1 1/4 to 1 1/2 hours or untill golden brown and a skewere comes out clean, leave in the tin for 10 minutes then turn out out a wire cooling rack.
Pairs Well With
found in cookery magazine,have cooked for family and friends who all enjoyed it.