There is no egg beater required for this recipe, simply mix this cake with a whisk or fork. Any berries you have in the freezer will work a treat in this delicious tea cake. Enjoy it with a good dollop of yoghurt or cream or pack it for a winter picnic if you are brave!
RASPBERRY AND CINNAMON CAKE RECIPEServes 8
1 cup sour cream100g butter, melted and cooled3 eggs1 tsp vanilla1 cup caster sugar2 cups plain flour1 tsp baking powder½ tsp baking soda1 tsp cinnamon2 cups frozen raspberriesTopping¼ cup demerara sugar½ cup chopped walnutsYoghurt or lightly whipped cream, to serve
1. Preheat oven to 170C. Line a 20 x 20cm tin with baking paper.
2. In a bowl whisk together the sour cream, butter, eggs and vanilla. Whisk in the sugar.
3. In another bowl combine the flour, baking powder, soda and cinnamon. Add the wet mixture to the dry. Then gently fold in the raspberries. Pour the batter into the tin, spreading evenly.
4. For the topping, combine the sugar and walnuts then sprinkle over the top. Bake in the oven for 50 minutes or until a skewer comes out clean. Cool in the tin for 20 minutes before removing.
