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Raspberry sour cream tea cake
Raspberry sour cream tea cake
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Impress your loved one with a decadent chocolate and raspberry tea cake.
Ingredients:
  • 1 x 400g packet Traditional English Tea Cake mix
  • 3 eggs
  • 80g softened butter, chopped
  • 155.10 gm sour cream
  • 95.00 gm white chocolate bits
  • 250.00 ml frozen raspberries
  • 12.00 gm sifted icing sugar
Instructions:
  • Preheat your oven to 200°C (180°C fan forced) while you prepare a deep 20cm cake tin by greasing it and lining the base with non-stick baking paper.
  • In the bowl of an electric mixer, combine cake mix (reserve cinnamon topping sachet), eggs, butter, and sour cream. Mix on low speed until moistened, then increase speed to medium and beat for 2 minutes.
  • Fold in chocolate chips and transfer the batter into the greased cake tin. Top with a layer of raspberries and press them gently into the batter.
  • Bake for 1 hour or until a skewer comes out clean when tested. Let cool in the tin for 10 minutes, then transfer to a wire rack. Dust with sifted icing sugar before serving.

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