Place the flour, caster sugar, butter, vanilla, eggs and milk in a large mixing bowl. Use an electric mixer or stand mixer and beat until ingredients are just combined. Fold half of the raspberries gently through the mix.
1.5 cups self raising flour, 3/4 cup caster sugar, 125 grams butter, 1 teaspoon vanilla extract, 2 eggs, 1/2 cup milk, 1 cup frozen or fresh raspberries
Pour mixture into a lined 22cm springform cake tin. Push apple slices lightly into the top of the batter in a circular motion. Top with the remaining raspberries and gently push them in.
1 apple , 1 cup frozen or fresh raspberries
Bake for 45 minutes, test with a skewer to ensure it’s cooked. Remove and let cool for 1 hour.
