Raspberry Apple Cake Food

RASPBERRY & APPLE CRUMBLE CAKE

Steps:

• Preheat oven to 180 degrees celsius (fan-forced).
• Grease and line a 23cm spring-form cake tin with baking paper and set aside.
• Cream the caster sugar and softened butter with beaters or a stand-mixer until pale and fluffy.
• Add the eggs one at a time and beat until well combined.
• Add the vanilla extract and beat until combined.
• Sift in the self-raising flour and mix on low speed until just combined (do not over-beat).
• Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
• Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
• In a bowl, use your fingers to rub the plain flour, rolled oats, butter and sugar together until they resemble crumbs. Sprinkle the crumbs over the cake.
• Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
• Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.
• Preheat oven to 180 degrees celsius (fan-forced).
• Grease and line a 23cm spring-form cake tin with baking paper and set aside.
• Place the caster sugar, butter, eggs and vanilla extract into the TM bowl and mix for 80 seconds on Speed 4.
• Add the self-raising flour and mix for 60 seconds on Interval Speed, Knead.
• Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
• Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
• Place the plain flour, soften butter and brown sugar into the TM bowl. Mix for 10 seconds on Speed 7.
• Add the rolled oats and mix for 5 seconds on Reverse, Speed 7. Sprinkle the crumbs over the cake.
• Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
• Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.

APPLE-RASPBERRY CAKE

Steps:

• Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
• Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat inches Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
• Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

HEAVENLY RASPBERRY DESSERT

Steps:

• Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
• Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
• Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
• To remove from pan, center a serving plate over tube pan; invert.

APPLE-RASPBERRY CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 9x9x2-inch baking pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
• Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat in. Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
• Bake cake until tester inserted into center comes out clean and top is golden brown, about 50 minutes. Place cake in pan on rack and cool completely.

RASPBERRY & APPLE CRUMBLE SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
• Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
• Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.

RASPBERRY RIPPLE CAKE

Steps:

• Grease a 23cm-deep, loose-bottomed cake tin and cut out a circle of baking parchment to fit into the bottom. Cut a thick strip of parchment to fit around the side of the tin. Heat oven to 190C/fan 170C/gas 5. Put the sugar and butter into a large mixing bowl. Using an electric whisk (or wooden spoon if you've got more time and energy), beat them together until creamy and soft. Crack in the eggs, one by one, giving a good beat after each addition. Stir in the vanilla extract, then the flour and baking powder, then stir through the milk to loosen the mixture. Carefully stir in half the raspberries, making sure you don't mix too vigorously or they will fall apart.
• Cook the cake for 25-30 mins until just about cooked through. Then, carefully take it out of the oven. Scatter the marshmallows all over the cake, trying to leave a 2cm border round the edge of the tin as the marshmallows will expand when cooking, then tuck raspberries into any gaps. Return to the oven for another 10 mins until the cake has fully cooked through and the marshmallows are lightly browned and gooey. Leave for 5 mins, then ease out of the tin, cut up and eat.

RASPBERRY CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

APPLE RASPBERRY LATTICE CAKE

Steps:

• For the base: Oven temperature, 325 deg. F.
• Soften butter (do not melt).
• Beat egg slightly and reserve a small amount for brushing the top of cake.
• Add remaining egg to butter.
• Add 2 tsp almond extract.
• Combine flour, sugar and salt; mix into butter mixture.
• Mix well and form into a ball.
• Reserve 1/3 for lattice work (topping); Chill slightly.
• Press out in greased and lightly floured 9" X 9" pan and push up the sides of the pan to create an edge.
• Spread out raspberry jam as the cake bottom layer.
• For the topping: Mix chopped apples, cinnamon, sugar and 1 tsp almond extract; heat slightly.
• Mix well and add to the raspberry covered cake base.
• Roll out remaining dough and cut into lattice strips.
• Place on top of mixture in a lattice pattern.
• Brush with reserved egg.
• Bake in preheated oven for 30 - 40 minutes.
• Cool and dust with sifted icing sugar.

APPLE-RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

APPLE-RASPBERRY CAKE

Steps:

• Preheat oven to 190 Celsius (375 Fahrenheit). Butter a deep baking dish, like a loaf pan (about 8in x 4in).
• Mix the white sugar, 125 ml (1/2 cup) cream, oil, flour, salt and baking soda together.
• 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
• While the cake is baking make the 2nd batter by mixing the egg, 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. It's best eaten after cooling down completely.
• Note.
• As I haven't made this yet you will have to judge if it's best sliced in the pan or gently removed.

RASPBERRY LAYER CAKE

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.