Servings of this cake can be warmed in the microwave.
2 & 1/2 cups wholemeal flour
1 & 1/2 tsp ground cinnamon
1 tbsp baking powder
34 cup packed brown sugar
1 cup low-fat milk
1 egg, lightly beaten
50g butter, melted
2 tbsp canola oil
34 cup walnut pieces, chopped
2 cups frozen or fresh raspberries
2 tbsp caster sugar
Preheat the oven to 180C. Lightly grease a 20cm square baking tin and line with baking paper.
Place the wholemeal flour, cinnamon, baking powder and brown sugar in a large bowl and mix well.
Combine the milk, egg, butter and canola oil. Stir into the dry ingredients. Fold in the walnuts. Pour the mixture into the prepared pan. Scatter the top with the raspberries. Sprinkle with caster sugar.
Bake for around 1 hour or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes then lift out onto a wire rack to cool completely.
Great served warm topped with whipped cream. - Makes 16 pieces.