This isn’t really a cake- it occupies a strange space somewhere between cake, pie and pastry.  But it is impossibly easy, and the result is amazing- a crispy, almost cookie-like crust, with apple and raspberry in the centre.  I’ve been meaning to blog this recipe for a while, as it’s one of my very favourites, but Ben at Internet Food Association put a call out for good desserts, and I couldn’t resist.

My very favourite thing about this recipe is that you can serve it warm or cool and you can assemble the whole thing but not bake immediately.  I’ve been known to make it in the morning, have it all ready to go, then pop it into the oven as we start dinner.  It needs to cook for 35-40 minutes, then cool for at least 10, which makes it pretty much perfect timing.

It’s adapted (pretty closely) from Bill Granger’s AMAZING bills food, which I cannot recommend enough.  Also, try making his coconut bread.  It’s to die for.


4 large apples
zest of 1 lemon
2 tablespoons of sugar

125g of butter
1 tsp vanilla extract
125g caster (very fine) sugar
1 egg
185g of all-purpose flour
1tsp baking powder
250g raspberries
sugar, extra


Peel the apples, remove cores and cut into pieces.  Put the apples, lemon zest, sugar and 1/4 cup of water in a medium saucepan, cover, and allow to stew over low heat until apples are soft (but not too soft!).  Set aside and allow to cool.  Stir in raspberries.

Cream butter, sugar and vanilla in a bowl until light and fluffy.  Add egg and mix.  Sift flour and baking powder into wet ingredients, then mix until combined.  Knead on a lightly floured surface until smooth.  Divide into two equal portions, wrap in cling wrap, then refrigerate for 30 minutes.

With a rolling pin, roll out each half of the cake dough into a 9 inch round.  Press one into a 9-inch, non-stick, springform cake pan.  Add the apple and raspberry mixture to the centre, then press the second round over the top, joining well at the edges.  Brush with melted butter and sprinkle with sugar.

This can either be baked immediately in a 350 degree (F)/ 180 degree (C) oven for 35-40 minutes (I find just under 35 is right with my oven), or covered with cling wrap and refrigerated, to be cooked later that day.

Serve cool or warm, with ice cream, whipped cream, custard… or just on its own. Bliss.

*edit* Link fixed.  No clue what was going on there.

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