Friday, 26 June 2015


“Blueberries, strawberries, raspberries and other varieties have anthocyanins that can help reverse some loss of balance and memory associated with aging.” - David H.Murdock

Today, a cake perfect for afternoon tea, a luncheon on the lawn, or even for breakfast!

Raspberry Sour Cream Cake
90 g butter
1/2 cup caster sugar (quantity can vary according to sweetness of raspberries)
2 eggs
1 and 3/4 cups sifted plain flour
1/2 teaspoon bicarbonate soda
1/2 cup sour cream
3/4 punnet of raspberries (2 handfuls)
Shaved, blanched almonds

Cream butter and sugar. Add eggs and mix. Add flour and bicarbonate and mix. Add sour cream, mix, and then fold in raspberries. Put in greased 20 cm tin, top with shaved almonds and bake in oven at 180˚C. Test with skewer and if cake has come away from the sides of the tin (about 30-40min). Cool cake on a rack and slice to serve.

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  1. Yummy! I love raspberries. Must try it when they are in season...