Servings:

8 servings

Level of difficulty:

Easy

Ingredients

Cake:
100g SR flour
100g caster sugar
2 eggs
100g butter

Filling and decoration:
2 Bramley apples
1 tsp sugar
100g raspberries
Extra 8 raspberries for decoration
1 tbsp sugar to sprinkle on top

Method

1) Preheat oven to 190oC/375oF/Gas Mark 5. Grease and line 2 sandwich tins.
2) Beat together butter and sugar until light and fluffy.
3) Beat eggs and add to the mixture a little at a time. Fold in flour a little at a time.
4) Divide the cake mixture between the two tins. Bake for 20-25 minutes until well risen and golden brown.
5) Stew together apples and sugar. Stir in raspberries but do not stew them as well.
6) Use this to sandwich the two cakes together. On the top of the cake, sprinkle with sugar and stud the extra raspberries on top.