Chef’s Tip: Mix the leftover raspberry juice with icing sugar to make a drizzle that you can pour on top or use to decorate with squiggly lines.
- 300g frozen raspberries
- 250g plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 125g unsalted butter, softened
- 225g caster sugar
- 3 eggs, lightly beaten
- 250g sour cream (a regular 300ml pot will get you this, just make sure you pour 250g into a bowl)
- Preheat the oven to 180C (350F/Gas Mark 4)
- Grease and line a 23cm tin.
- Put the raspberries into a bowl and lightly crush them with a masher – try to release as much juice as possible so it’s worth getting them out early.
- Mix the flour, baking powder and salt in a large bowl.
- In a separate bowl, cream the sugar and butter until pale and fluffy, then add the eggs.
- Mix in 2 spoons of the dry ingredients.
- Mix in 2 spoons of the sour cream
- Alternate dry and sour cream until it’s all in and mixed up.
- Spoon approximately a third of the batter into the bottom of your tin, then spoon over half the raspberries.
- Repeat with another third of the batter, then the remaining raspberries, and top with the rest of the batter.
- Don’t worry if the batter and raspberries mix a bit when you’re spreading it all out.
- Bake for 45-50mins (check how it’s going after 30mins) or until a skewer comes out clean.