Recipe

Raspberry and cranberry syrup cake

Dec 30, 2012 1:00pm
  • 25 mins preparation
  • 50 mins cooking
  • Serves 12
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Ingredients

Raspberry and cranberry syrup cake
  • 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

Raspberry and cranberry syrup cake
  • 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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