Apple cake with rasbperries & hazelnuts

Apple cake with rasbperries & hazelnuts


This is one of those cakes I almost always get asked for the recipe after I make it. Its a super easy to make, doesn't take long to prepare and most importantly is very delicious. It is a Nigel Slaters recipe (from his pink Tender book) which I altered a little bit.


  • 2 small or 1 big apple
  • juice of half a lemon
  • 150g raspberries (I usually use organic frozen ones)
  • 150g butter
  • 140g brown sugar
  • 3 large eggs
  • 85g spelt flour
  • 1,5 teaspoons baking powder
  • 100g ground hazelnuts

For the crumble

  • 50g cold butter
  • 50g plain flour 
  • 60g brown sugar
  • 2 heaped tablespoons rolled oats
  • a knife point ground cinnamon

Use a deep loaf tin of approx. 22cm x 12 cm.

Set the oven to 180C and prepare your tin with baking parchment. 

Cut the apples into quarters and put them in a bowl together with the raspberries and the lemon juice. Mix the butter and the sugar until they are light and smooth. Add the eggs slowly one at a time, beating all the time. Add the flour and the baking powder, followed by the hazelnuts. You might wonder that it doesn't appear like much dough but it is just fine. Add the dough into your tin and scatter the apples and raspberries over the top and push some of the fruit lightly down through the mixture with your fingers. 

Make the crumble by rubbing the butter (cut into small pieces) into the flour. Stir in the sugar, rolled oates and cinnamon and scatter over the top of the cake. 

Bake the cake for about 50-60 minutes until a sharp knife or knitting needle inserted into the centre of the cake comes out moist but relatively clean. Let the cake cool down before removing from the tin. 


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