About this recipe:This moist, light cake is "berry" delicious. This recipe doubles well.
125g fresh raspberries
3 tablespoons dark brown soft sugar
125g plain flour
65g caster sugar
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 pinch salt
125ml soured cream
30g butter, melted
1 teaspoon vanilla extract
25g flaked almonds
For the glaze
4 tablespoons icing sugar
1 teaspoon milk
1 drop vanilla extract
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / gas mark 4. Lightly grease a 20cm cake tin.
Combine raspberries and brown sugar in a bowl. Set aside.
In a large bowl, mix the flour, sugar, bicarbonate of soda, baking powder and salt. Combine soured cream, butter, vanilla and egg; add to flour mixture. Stir until mixed. Spoon 2/3 of the mixture into the prepared cake tin. Spread raspberry mixture evenly over this. Then spoon the remaining cake mixture over raspberry mixture. Top with almonds.
Bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes on a wire rack.
Sieve icing sugar into a bowl; mix with the milk and vanilla. Stir well until smooth. Drizzle glaze over cake. Serve warm or at room temperature.
Not sure where I went wrong, but I have just made this cake, it has come out pale hardly risen and raspberries leaking out of it - that said I have yet to taste it - sadly not one of my successes - 25 Sep 2016