Apple and raspberry cake

This cake came out the oven looking beautiful, but when I came back to it half an hour later the whole cake had deflated, the sides had almost buckled under themselves. This puzzled me as I had given it an extra 15-20 minutes baking time. It definitely wasn't under baked.

Despite the flatter than expected appearance, the cake had a lovely flavour and looked perfectly presentable with a dusting of icing sugar. The apples and raspberries gave a summery, juicy flavour and the yoghurt added a lovely smoothness. Everybody thought it was delicious and very fresh. I just wish it wasn't so.... soggy.

Although the recipe does say that it's a super moist cake, I can't help but wonder whether there's too much liquid in this cake. Perhaps it depends on the apples as they can ooze a lot of liquid? I shouldn't complain too much though, it did taste great.

On a separate topic, I bought new summer shoes from Tesco today. Check out my classy combination of coral flowery shoes, turquoise elephant socks and dusky pink trousers.

Surely the weather will warm up again so I can wear these without socks? I'm not too bothered though, I do love my Topshop socks :)

Apple and raspberry cake

Recipe from Cakes Galore, p.47, byValerie Barrett

150g unsalted butter, chopped

200g caster sugar

2 eggs, lightly beaten

1 teaspoon vanilla essence (I use extract)

185g self-raising flour, sifted

185g vanilla-flavoured yoghurt (I used plain)

1 large apple, peeled, cored and grated

100g raspberries

Sifted icing sugar, for dusting

Preheat the oven to 180C/350F/Gas mark 4. Grease and line a 20cm deep, round cake tin. Beat the sugar and butter together in a bowl until pale and fluffy. Gradually add the eggs, beating well after each addition. Stir in the vanilla essence. Add the flour, then the yoghurt, grated apple and raspberries and mix until smooth. Spoon the mixture into the prepared tin and level the surface. Bake in the oven for 1 hour, or until golden and the centre of the cake springs back when lightly pressed (mine took an extra 15 minutes.) Leave in the tin for 30 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar before serving.