Apple & raspberry cake

Apple & raspberry cake

From the kitchen of JANESIMMONDS

Servings | 12
Estimated POINTS® value per serving | 3.5

low fat cooking spray

225g s.r. flour
pinch of salt
150g polyunsaturated margarine
75g sugar
225g eating apples (peeled, cored & chopped)
2 eggs beaten
3 tablespoons skimmed milk
225g fresh/frozen raspberries
25g flaked almonds (optional)




Preheat oven to gas mark 4/180c/fan oven 160c.Spray 8in tin with spray and line with grease proof paper.
Sift flour & salt into a large bowl then rub in margarine so like breadcrumbs. Stir in the apples & sugar. Beat in the eggs and milk. Fold in half the raspberries. Spoon the mixture into the tin and sprinkle over the rest of the raspberries and the almonds if using. Bake for 1hr and 15 mins until risen and golden.




Notes
I've used blackberries instead of raspberries and these work just as well. I also cut into 16 portions for less points. Ideal cake for freezing.