Christine’s berry sour cream cake

Christine's berry sour cream cake
Christine Hodge of Fig Tree Cafe's recipe as featured on FishHead Magazine, January 2014.
Serves: 6
  • 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
  1. Preheat oven to 170C.
  2. Lightly cream the butter and sugar with a fork. Add the egg and mix until combined.
  3. Sift the flour and baking powder, and then add to the mixture and combine.
  4. Grease a 22cm loose-bottom baking tin and then pour in the cake mix. Sprinkle the semolina over the top.
  5. Scatter the boysenberries evenly over the cake mix, and then top with blackcurrants to fill in the gaps.
  6. Sift half the cornflour over the berries (this helps to stop them bleeding through the topping).
  7. 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.
  8. 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.

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