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Apple & Raspberry Loaf


We're proud of the number of people we've converted to baking with oil. It all makes for a one bowl method so easy to make and means you can whizz up a cake in minutes! Our Apple & Raspberry Loaf is one of the first baking recipes we've shared and we still bake this one a lot!

Serves 8


120ml Yorkshire Rapeseed Oil

170g Golden Caster Sugar

50ml Milk

3 Eggs

170g Self Raising Flour

1 tsp Baking Powder

1 large Cooking Apple, peeled and finely sliced

1 small handful of fresh or frozen Raspberries



Put sugar, flour, Yorkshire Rapeseed Oil, milk, baking powder and eggs into a bowl and beat well until it forms a golden batter. Peel and slice the apple.

Put about a quarter of the mixture into a loaf tin and then place on top half of the apple. Repeat with a layer of mixture and raspberries, and then a further layer of mixture and the rest of the apple. Top with a final layer of mixture and sprinkle with a tablespoon of golden caster sugar.

Place in the oven at 160C / gas mark 3 and bake for approximately 1 hour and 10 minutes.

Use skewer to test whether fully cooked. Serve warm or cold with créme fraiche, custard or ice cream or just by itself!

This cake is good with any seasonal fruit and especially with rhubarb which I put in the microwave and soften slightly before putting in loaf. You can add a little more sugar if you like your fruit sweeter.

Suitable for vegetarians.

Recipes for this product