225gms Plain Flour

225gms Caster Sugar

225gms Slightly Salted Butter

3 Large Eggs

2 Tablsp Plain Yogurt

1 Tablsp Milk

½ Teasp Cinnamon

¾ Teasp Baking Powder

55gms Ground Almonds

½Teasp Almond Extract


255gms Plain Flour

85gms Slightly Salted Butter

3 Heaped Tablsp Demerara Sugar


450gms of mixed Apples and Blackberries and a few Raspberries

115gms Caster Sugar

2 Tablsp Cornflour


10 Tablsp Icing Sugar - sieved

Water to mix

Heat the oven to 180°C Fan

Grease and line a tray bake tin (Approx 8" x 12")

Peel , core and cut the apples into chunks.

Place all the fruit in a pan, add the sugar and cornflour and cook until the mixture resembles a thin jam in consistency. Cool

Cream the butter and sugar, then add the eggs, milk, yogurt and almond extract (with a little flour to prevent curdling)

Fold in the spices, sieved flour, ground almonds and baking powder.

Make the crumble topping by rubbing the butter into the  flour and mixing in the demerara sugar.

Place ¾ of the sponge in the tin and smooth over

Spoon the fruit over the cake.

Place the rest of the sponge on top but in little mounds evenly.

Sprinkle the crumble mixture on to fill in all the gaps between the sponge pieces.

Bake for 40-50 minutes then cool slightly

Mix up the icing sugar with a little water and place in a piping bag.

Pipe decorative lines over the top of the cake.

Cut into even portions and serve either as cake with afternoon tea or as a hot dessert with creamy custard....delicious!!