Home > Our Brands > Foster Clark’s Desserts and Baking Aids > Essences > Raspberry Culinary Essence 28ml Back Raspberry Culinary Essence 28ml Available in other flavours Banana Vanilla Butterscotch Strawberry Rum Rose Pineapple Orange Mint Mango Lemon Exotic Corossol Condensed Milk Coconut Chocolate Butterscotch Banana Almond Ingredients Nutritional Information Monopropylene Glycol E1520, Water, Natural and Artificial Raspberry Flavouring, Acidity Regulator E260, Colours (E129*, E110*, E133). *E129, E110: This material may be having a negative effect on activity and concentration in children. Suggested recipes Apple and Hazelnut Cake × Recipe Apple and Hazelnut Cake TimePREP 40 mins COOK 45 mins ServingServes 12 LevelMedium Ingredients 225 g self-raising #our 1 tsp Foster Clark’s Vanilla Essence 100 g butter, roughly chopped 350 g apples 100 g dates, pitted 100 g brown sugar 100 g hazelnuts, roughly chopped 2 tbsp milk 1 – 2 tbsp Demerara sugar Method Preheat the oven to 180C/350F/Gas 4. Grease the cake tin with butter. Si% the #our into a bowl, add the vanilla essence and rub in the butter until the mixture resembles “ne breadcrumbs. Peel, core and “nely chop the apples. Chop the dates in small pieces. Mix the apples, the dates, the brown sugar and the hazelnuts. Stir into the flour mixture and beat in enough milk to form a so% but not sticky batter. Spoon into the tin and spread level. Sprinkle over the Demerara sugar.Bake for 40-45 minutes until golden and “rm to the touch.