Carrot, apple and raspberry cake

Preheat the oven to 180C/Gas 4.

First make the crumble topping. Stir the cinnamon into the flour and sugar, then rub the butter into the flour until you have a mixture which resembles breadcrumbs. Set aside for later.

Sift the flour into a large mixing bowl. Stir in the baking powder and cinnamon.

In a separate bowl, whisk together the egg, sugar and oil. Gradually add the egg mixture into the dry ingredients, then stir in the grated carrot, apple, raspberries and nuts.

Pour the cake mix into a small, lined cake tin. Scatter the crumble topping over the surface of the cake, then bake for 45 minutes, or until firm.

Meanwhile, make the raspberry compote. Place the sugar and water in a small pan and gently dissolve over a low heat. Once the sugar has dissolved, boil for 1 minute, then stir in the raspberries. Simmer gently for a minute or two, mix in the lemon zest and allow the mixture to cool.

Place all the ingredients for the zabaglione in a large heat-roof bowl. Whisk together until combined, then place the bowl over a saucepan of barely simmering water (the bottom of the bowl should not touch the water). Keep whisking over a low heat until the mixture has tripled in volume and formed a thick, silky mousse.

Serve the cake topped with a spoonful of raspberry compote and dusted with icing sugar.

Spoon the zabaglione around the plate then, just before serving, use a blowtorch to lightly caramelise the surface of the zabaglione.