Ingredients 125g butter, softened
1 cup caster sugar
1 tsp vanilla essence
1 1/2 cup self-raising flour
1/2 cup thick natural yoghurt (I uses Greek)
1 red apple, cored and thinly sliced
2/3 cup raspberries
1 Tbsp of sugar, for dusting
Pre-heat oven to 180 C and grease and line a cake tin with baking paper.
Beat butter, sugar and vanilla until creamy. Add eggs one at a time, beating well after each addition.
Fold in sifted flour and yoghurt until combined. Pour mixture in to tin.
Top with raspberries and apples and sprinkle with extra sugar.
Bake for 60-65mins or until skewer comes out clean.
Leave to rest in pan for 15mins before moving to wire rack to cool.