|
INGREDIENTS |
METHOD |
MAKE THIS WITH ... |
For the Berry Ripple:
2 cups 18 south 3 berry mix
3 tablespoons castor sugar
2 teaspoons cornflour
1 teaspoon vanilla essence
For the Cake Mix:
¾ cup sugar
2¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
175g butter, cut into small squares
1 cup sour cream
1 egg
1 teaspoon vanilla essence
For the Crumble:
½ cup cake mix
¼ cup raw sugar
|
Berry Ripple:
Place the Berries in a blender and puree. Add the sugar, cornflour and essence and mix well. Set aside while making the cake mix.
Cake:
Preheat the oven to 190degC.
Grease or spray a 22cm spring-form cake-tin.
Combine the sugar, flour, baking powder and baking soda in a large bowl. Rub in the butter until the mixture resembles crumbs.
Put ½ cup of this mixture aside for the crumble topping.
Add the sour cream, egg and vanilla to the remaining mix, and mix well.
Place ⅔ of the mixture into the cake-tin, spoon over the berry puree in a layer, then cover with the other ⅓ of the mixture.
Crumble:
Mix the ingredients together and sprinkle evenly over the cake.
Bake about 45 minutes, then cool completely before serving. |
OR |