Instructions

1. Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) round cake tin with parchment paper.
2. Wash the raspberries and dry them on kitchen paper.
3. To make the crumble, rub the flour and oats into the margarine/butter, then stir in the sugar and cinnamon. Set aside
4. Peel and core the apple, then cut the flesh into thin slices.
5. Cream the margarine/butter and sugar together until fluffy. Add the eggs one at a time, and beat until well combined.
6. Sift the flour and baking powder into the cream and mix gently. Fold in the ground almonds and vanilla.
7. Pour half the batter into the prepared cake tin, spreading out evenly, then cover the with half of the apple slices.
8. Spoon the reaming batter over the apple and add another layer of apples, then scatter the raspberries on top.
9. Scatter the crumble evenly over the cake.
10. Bake for around 50-60 minutes, until a toothpick inserted in the cake comes out clean.
11. Remove the tin from the oven. Let it cool for a few minutes in the then then transfer the cake to a wire rack.
12. Serve warm or at room temperature.