Grease the bottom and sides of a 22cm springform pan.
Line the base with baking paper.
Preheat oven to 160 degrees celsius.
Cream butter, sugar and vanilla together for 30 seconds on Speed 4.
Scrape down the sides of the bowl.
Add the eggs and milk and beat for a further 20 seconds on Speed 3.
Add the self-raising flour and combine for 20 seconds on Speed 4.
Pour the mixture into the prepared tin.
Sprinkle over ¾ of the berries.
Layer the apple slices in an overlapping pattern around the outside edge of the cake.
Place the remaining berries in the middle of the cake.
Sprinkle with 3 tbs raw sugar.
Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.