My version of Nigellas’s Raspberry Flecked Sour Cream Cake. I couldn’t find freeze dried raspberries so I used dried strawberries instead!! I filled the sponge with my own homemade strawberry jam to accentuate the flavour and served it with strawberries and cream. The recipe is so quick and easy but results in the most delicious of cakes. The sponge was soft and creamy, and perfect for a warm winter’s day on our farm in Tasmania.
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