Apple and Raspberry Crumble Cake

Each week, I take in something I've made using produce from the garden. My aim is to spread the message, you don’t need a huge space to grow food. The autumn raspberries were a bumper crop this year. It's nice to have something for us all to eat at tea break time. Here’s the recipe. The cake can be served hot or cold and is perfect for a picnic.

For the cake base:

175g margarine

150g caster sugar

3 eggs

60ml or 4tbsp creme fraiche – or full cream milk

200g self-raising flour

5ml or 1 teaspoon baking powder

To make the crumble mix:

50g margarine

75g self-raising flour

50g demerara sugar

For the cake base:

- Mix together the margarine, sugar, eggs and creme fraiche / milk.

- Stir in the flour and baking powder.

- Spoon cake mixture into a 23cm Pyrex dish, or 12 hole silicone muffin tray.

For the crumble:

- Mix the margarine, flour and sugar.

Top the cake base with the sliced apples and 150g of raspberries and the crumble mixture.

Cook for about 1 hour at 180c or 350f gas mark 4. Check After 40 minutes. Cover with foil if the top is browning before the centre is cooked. The muffins will cook more quickly than the larger cake.