Berry recipe collection

Berry recipes

Buttermilk-soaked oats with berries

Berry recipes

Buttermilk jelly with sticky strawberries

10 minutes

Berry recipes

Easy yoghurt-and-berry ice-cream tart

Berry recipes

Mini Black Forest cakes

18 minutes

Gluten-free raspberry cake with creme fraiche icing

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes per layer

Ingredients

4 free-range eggs, separated
125 g caster sugar
200 g sour cream
125 g coconut flour
2 t baking powder
125 g raspberries

For the crème fraîche icing:

2 x 250 g crème fraîche tubs
1/2 t Woolworths vanilla powder
200 g raspberries

Method

1. Preheat the oven to 180°C and grease a 15 cm springform baking tin.

2. Whisk the egg yolks and caster sugar together in a glass bowl over a saucepan of simmering water until light and fluffy, taking care not to scramble the egg. Remove from the heat.

3. Stir the sour cream into the egg mixture and combine well.

4. Sift the coconut flour and the baking powder, then add to the wet ingredients.

5. Beat the egg whites until stiff peaks form, then gently fold into the cake mixture.

6. Spoon some of the mixture into the baking tin and gently press down to make a layer 2 cm thick. Place a few raspberries on top of the batter and bake for 20 minutes, or until the sides begin to brown and the batter is firm.

7. Once cooked, remove from the tin and place on a cooling rack. Repeat with the remaining batter to make 5 layers.

8. Sandwich the layers of cake with the crème fraîche icing and cover the sides of the cake with the remaining icing. Garnish with raspberries.

9. To make the crème fraîche icing, whisk together the crème fraîche, vanilla powder and raspberries until the icing thickens enough to spread and the berries have burst.

Cook's note: Halve the recipe to make a two-layer cake.

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Gluten-free raspberry cake with creme fraiche icing

Ingredients

Method