Apple-Raspberry Cake

Directions

1. 1
   Preheat oven to 190 Celsius (375 Fahrenheit).
2. 2
   Butter a deep baking dish, like a loaf pan (about 8in x 4in).
3. 3
   Mix the white sugar, 125 ml (1/2 cup) cream, oil, flour, salt and baking soda together.
4. 4
   Peel, core the apples and cut them into thin slices.
5. 5
   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.
6. 6
   Pour the batter on the fruit.
7. 7
   Bake for 20 minutes
8. 8
   While the cake is baking make the 2nd batter by mixing the egg, brown sugar and the remaining 60 ml (1/4 cup) cream.
9. 9
   After 20 minutes, take the cake out of the oven and pour the new batter on it.
10. 10
    Spinkle the sliced almonds on top.
11. 11
    Bake for another 20 minutes at the same temperature.
12. 12
    This cake is very rich in fruit and very moist.
13. 13
    It's best eaten after cooling down completely.
14. 14
    Note.
15. 15
    As I haven't made this yet you will have to judge if it's best sliced in the pan or gently removed.