Blend the raspberries until smooth.
Add 1-2 teaspoons of warm water if desired.
Strain the juice into a small bowl.
Add the icing sugar and mix well to dissolve.
Preheat oven to 160°C.
Line a 22cm diameter round cake tin with removable base with baking paper.
Place butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy – this will take about five minutes.
Add the eggs, one at a time, and beat well.
Fold the flour and spoon the mixture into the tin. Top with the raspberries and sprinkle with icing sugar.
Bake for 1 hour or until the cake is cooked when tested with a skewer.
Leave on a wire rack for 5 minutes then remove from the tin.
Serve warm in wedges with Raspberry Couli and whipped cream or vanilla ice cream.
Mixed Berry and Sour Cream Cake
1 cup flour
1½ tsp baking powder
½ cup sugar
1 egg, lightly beaten
½ cup melted butter
Preheat the oven to 170°C and lightly grease a 24cm cake tin.
Sift the flour and baking powder into a large bowl, add the sugar and mix well. Mix the egg and melted butter together, then pour into the dry ingredients and blend well. Press the mixture into the base of the cake tin using lightly floured hands.
Spread 3 cups of Orchard Gold Frozen Mixed Berries over the base, then pour thetopping over the berries.
500g sour cream
½ cup sugar
2 egg yolks
3 teaspoons custard powder
1 teaspoon vanilla
Mix well together and pour on top of the berries.
Bake at 170°C for 1¼ hours.
Orchard Gold Frozen Berries
18 South frozen berries
Trader Tom’s Organic frozen berries
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