Name: Raspberry and cranberry syrup cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 12
Ingredients: 125 gram butter, chopped, at room temperature; 1 cup caster sugar, plus 1/4 cup extra; 3 eggs, at room temperature; 1/2 cup self-raising flour; 1/4 cup plain flour; 1/2 cup almond meal (ground almonds); 1/4 cup sour cream; 1 cup frozen raspberries; 1 cup cranberry juice; 1 cinnamon stick

Ingredients

125 gram butter, chopped, at room temperature

1 cup caster sugar, plus 1/4 cup extra

3 eggs, at room temperature

1/2 cup self-raising flour

1/4 cup plain flour

1/2 cup almond meal (ground almonds)

1/4 cup sour cream

1 cup frozen raspberries

1 cup cranberry juice

1 cinnamon stick

Method

1.Preheat oven to 180°C/160°C fan forced. Grease and line the base and sides of a 20cm (base diameter) ring pan with baking paper.

2.Using an electric mixer, beat butter and sugar in a large bowl until light and creamy. Add eggs, one by one, beating lightly after each addition.

3.Sift combined flours over butter mixture. Add almond meal and sour cream; fold until just combined. Add raspberries; fold until just combined.

4.Spoon mixture into prepared pan; level surface. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack over a baking tray. Using a thin bamboo skewer, poke several holes over top of cake.

5.Combine juice, cinnamon and extra sugar in a saucepan over low heat. Stir for 2 minutes or until sugar dissolves.

6.Increase heat to high. Bring to the boil. Boil for 5 minutes or until syrupy. Pour hot syrup evenly over top and sides of cake. Serve.

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Ingredients

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