Chef’s Tip: Mix the leftover raspberry juice with icing sugar to make a drizzle that you can pour on top or use to decorate with squiggly lines.

Ingredients

• 300g frozen raspberries
• 250g plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 125g unsalted butter, softened
• 225g caster sugar
• 3 eggs, lightly beaten
• 250g sour cream (a regular 300ml pot will get you this, just make sure you pour 250g into a bowl)

Method

• Preheat the oven to 180C (160 Fan/350F/Gas Mark 4)
• Grease and line a 23cm tin.
• Put the raspberries into a bowl and lightly crush them with a masher – try to release as much juice as possible so it’s worth getting them out early.
• Mix the flour, baking powder and salt in a large bowl.
• In a separate bowl, cream the sugar and butter until pale and fluffy, then add the eggs and whisk.
• Mix in 2 spoons of the dry ingredients.
• Mix in 2 spoons of the sour cream
• Alternate dry and sour cream until it’s all in and mixed up.
• Spoon approximately a third of the batter into the bottom of your tin, then spoon over half the raspberries.
• Repeat with another third of the batter, then the remaining raspberries, and top with the rest of the batter.
• Don’t worry if the batter and raspberries mix a bit when you’re spreading it all out.
• Bake for 45-50mins (check how it’s going after 30mins) or until a skewer comes out clean.