Christine's berry sour cream cake
Christine Hodge of Fig Tree Cafe's recipe as featured on FishHead Magazine, January 2014.
Author: Dolly Rubiano
- 125g butter, softened
- ½ cup caster sugar
- 1 free-range egg
- 1 cup plain flour
- 1½ tsp baking powder
- sprinkling of semolina
- 500g fresh or frozen boysenberries
- 1 cup fresh or frozen blackcurrants
- 1 tbsp cornflour
- 2 free-range eggs
- 500g sour cream
- ¼ cup sugar
- Preheat oven to 170C.
- Lightly cream the butter and sugar with a fork. Add the egg and mix until combined.
- Sift the flour and baking powder, and then add to the mixture and combine.
- Grease a 22cm loose-bottom baking tin and then pour in the cake mix. Sprinkle the semolina over the top.
- Scatter the boysenberries evenly over the cake mix, and then top with blackcurrants to fill in the gaps.
- Sift half the cornflour over the berries (this helps to stop them bleeding through the topping).
- In a bowl, whisk the eggs lightly with a fork, then add the remaining topping ingredients, including the rest of the cornflour. Mix very lightly with a knife so as not to combine fully.
- Pour the mixture over the berries, ensuring the top is covered evenly, before placing on an oven tray and baking for around 45 minutes to 1 hour until the topping is firm and lightly browned.
Read the story behind the recipe.