4 Granny Smith apples
250g unsalted butter, softened
300g caster sugar
2 tsp vanilla paste
225g plain flour
¾ cup almond meal
3 free-range eggs
½ tsp baking powder
75g white chocolate, finely chopped
2 cups frozen raspberries
½ cup icing sugar, plus extra, to serve
¼ cup cornflour
Double cream and fresh raspberries, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a 20 x 30cm slice pan with baking paper.
Peel apples and remove cores, then cut into thin wedges. Arrange on a lined oven tray and bake for 15 minutes, turning once, until dry to touch. Cool.
Beat butter, caster sugar and vanilla in bowl of a stand mixer on high speed for 5 minutes, until very light. Add flour and mix gently. Remove 1/3 of mixture. Fold in almond meal. Set aside.
Add eggs and baking powder to stand mixer bowl with remaining butter mixture. Beat until just combined. Add milk and chocolate, beat for 1 minute. Spread into base of the lined slice pan, pressing firmly, then bake for 15 minutes.
Toss apples and raspberries to combine. Add icing sugar and cornflour and mix again. Arrange over baked base, then crumble reserved almond meal mixture over top. Bake for 16 minutes until golden and crisp, and apple mixture has set. Cool before slicing. Serve with cream and raspberries. Sprinkle extra icing sugar on top.