Prep: 15 min
Bake: 30min
Serves: 6
Ingredients:
- 200 g fresh raspberries
- 30g soft brown sugar
- 250g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/8 tsp salt
- 125g caster sugar
- 200ml sour cream
- 100g Butter (melted and cooled)
- 1 tsp vanilla essence
- 100g lightly beaten egg
- 60 g sliced almonds
- 80g sifted icing sugar
- 1 tsp milk
- 1/4 tsp vanilla essense
Method
- Preheat oven 180 degrees Celsius
- Grease a 20cm/8inch round cake pan or loaf tin with butter
- combine raspberries and brown sugar in a bowl. Set aside
- In a large bowl, sift flour, bicarbonate of soda, baking powder and salt. Add the caster sugar and combine well.
- Combine sour cream, butter, vanilla essence and egg with a whisk but do not beat vigorously and add to flour mixture. Stir until just moist
- Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Sprinkle with almond
- Bake for 30 minutes or until a skewer inserted in center comes out clean. Leave to cool for 10 minutes on a wire rack.
Optional:
- Combine icing sugar, milk and 1/4 teaspoon vanilla essence. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
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