INGREDIENTS
For the main batter:
120g (1 cup) flour
100g (1/2 cup) white sugar
125 ml (1/2 cup) 18% cream
60 ml (4 tbsp) oil
1 tsp baking soda
pinch of salt
4 medium-sized apples
100 g (1/2 pint) raspberries
50 g sliced almonds
For the second batter:
75g (1/3 cup) brown sugar
60 ml (1/4 cup) 18% cream
1 egg

SERVES
6 connoisseurs

DIFFICULTY
medium

Apple-Raspberry Cake Recipe

Mix the white sugar, 125 ml (1/2 cup) cream, oil, flour, salt and baking soda together. Butter a deep baking dish, like a loaf pan (about 8in x 4in). Peel, core the apples and cut them into thin slices. Arrange a layer of apple slices in the dish, packed together tightly, then add a layer with all the raspberries, and add a second layer of apple slices on top. Pour the batter on the fruit. Bake for 20 minutes at 190 Celsius (375 Fahrenheit).

Make another batter with the egg, the brown sugar and the remaining 60 ml (1/4 cup) cream. After 20 minutes, take the cake out of the oven and pour the new batter on it. Spinkle the sliced almonds on top. Bake for another 20 minutes at the same temperature.

This cake is very rich in fruit and very moist, making it healthier than more regular cakes. It's best eaten after cooling down completely.

Don't miss our other French dessert recipes and original ice-cream recipes!