Sunday means baking – apple & raspberry slake!

Another Sunday has come around and I’ve made a breakthrough – I’ve admitted that I am addicted to raspberries!

This week’s #sundaybakingsunday recipe is a double fruiter (that may not be a word) and super easy to put together.

I’ve called it Apple & Raspberry Slake – because it’s kind of cake-y but I baked it in a slice tray – slice + cake = slake.


I used

2 cups of self raising flour

2 eggs

1 cup of brown sugar

1 cup of milk (adjust a little more or less depending on size of eggs and wetness of mix)

A splash of vanilla extract

A shake of cinnamon or cinnamon sugar – I think it needed about 5 shakes

1/2 tin of pie apple (don’t judge. I’m working through things in my pantry!)

As many frozen raspberries as you like (for me that’s quite a few!)

Demerara sugar for a nice crunch – a few spoonfuls, to taste.

Mix everything, bar the berries and demerara sugar, in a large bowl.

Pour mix into a lamington tray.

Push raspberries in all over the slake.

Sprinkle with sugar.

Bake at around 180 for about 30 minutes. My oven is quite slow, so keep an eye on it from the 20 minute mark.

I love the burst of berry goodness in this slake. I’ll amp up the cinnamon next time, and maybe try it with pears.

What’s baking at your place today? I’d love it if you’d like or follow me on a Facebook and Instagram and share your baking triumphs. Don’t forget the #sundaybakingsunday tag.

Happy baking everyone! 


Kitchen time – Sunday baking Sunday


Sunday always seems the perfect day for a spot of baking, especially now that it’s not so hot anymore. Quick, to the kitchen – before the weather changes!

I bought these great new pans recently (on sale if you don’t mind) and have been waiting for bake-spiration to strike.

new tins


I decided to modify an already modified muffin recipe I had on hand, and create some Raspberry & White Chocolate Cakey-Muffins.


2 cups SR flour

1 cup brown sugar

2 eggs

1/2 cup oil (I used olive oil – 80% regular and then some zingy lemon olive oil)

3/4 cup milk (you could use buttermilk, but with the lemon olive oil, I didn’t bother)

1 tsp vanilla extract

approx. 1 cup of white choc bits (or however many makes you happy)

approx. 1 cup of frozen raspberries (I used as many as made me happy)

So, I threw the dry ingredients together, whisked up the wet ingredients in my trusty measuring jug, and then combined the two.

Then I tossed in the choc bits and frozen berries, gave them another quick mix and then spooned them into four of my new spring form tins.

oven ready

My oven was pre-heated like a boss and I baked them at 180 celsius for hmm maybe 20 – 25 minutes – the old clean skewer test is your best bet.



Once they cooled – I always find that bit the most difficult to endure – I decided to be all fancy pants and try ‘plating’ one up.

Don’t worry Donna Hay, your day job is safe – for now!




tasty treat



So, now that I’ve made you all drool, I’m off to make a cuppa and enjoy the fruits of my baking.

Happy Sunday. What’s cooking in your kitchen? Share it with me on Instagram using the #sundaybakingsunday tag.