Ingredients Jump to Instructions ↓

  1. 120g all purpose flour

  2. 1 teaspoon baking powder

  3. 1/4 teaspoon baking soda

  4. 1 large egg

  5. 120g sour cream - I used thick plain yogurt

  6. 60g granulated sugar

  7. 30g unsalted butter , melted and cooled

  8. 130g frozen raspberries

  9. 2 tablespoons brown sugar

  10. 30g almond s, slivered Syrup:

  11. 60g icing sugar

  12. 1 teaspoon lime juice

  13. 1 teaspoon water - you may need a little more a few drops almond extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C/355°F. Grease and flour a round 20cm baking pan. Sift the flour, baking powder and baking soda in a bowl and set aside. Beat the sour cream until creamy. Add the egg and beat well. Beat in butter. Add the flour mixture and mix well. Pour ⅔ batter in the prepared pan. Sprinkle the raspberries evenly on top of batter. Sprinkle brown sugar on top of berries. Spoon the remaining batter in different places, making sure you don’t cover the raspberries completely. Slightly level it and sprinkle with the almonds. Bake for 30-35 minutes or until golden. Leave in the pan until warm then unmold it. Make the syrup: mix all the ingredients, adding water a few drops at a time, until desired consistency – it shouldn’t be too runny. After the cake is completely cool, drizzle it with the syrup.


Send feedback