Raspberry-flecked sour cream cake from At My Table: A Celebration of Home Cooking (page 254) by Nigella Lawson

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Notes about this recipe

  • Ro_ on October 31, 2020

    I made this in a silicon loaf mould. I enjoyed the simple flavour of the cake, but I found that the two tbsp of freeze-dried raspberries in the batter got pretty lost, I didn't taste all that much raspberry. My icing was a fail because I was too impatient with it so it ended up as more of a drizzle. Overall I quite liked this cake, but a family member who is a huge raspberry fan was disappointed as it doesn't taste all that raspberry-y.

  • Breebs on February 10, 2020

    Simple and not overly sweet. I would suggest a little salt to the batter to make the berry flavor come though better, and I ended up adding a drop of food coloring to the glaze because mine was not as snowy white as the cookbook picture.

  • Kinhawaii on August 19, 2019

    Didn’t like this although I did try baking it in a 6 cup bundt pan- but it looked like a loaf or pound cake with a nice split so wasn’t flat, & my new freeze dried raspberries didn’t taste great so used freeze dried strawberries I had leftover from Ottolenghi’s mini strawberry cakes. Didn’t have enough berry flavor but besides that the texture & moistness wasn’t great compared to other sour cream cakes I have made before. Ottolenghi’s mini strawberry cake, although I thought my icing was not the best color, was much better in taste & texture.

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