Christine’s berry sour cream cake

Berry sour cream cake

Christine Hodge’s berry sour cream cake

This berry delicious cake is a masterpiece of Christine Hodge of Fig Tree Cafe in Upper Hutt, Wellington. If you are from Wellington City, it is worth driving 30km north just for a plate of Fig Tree Cafe’s berry sour cream cake, believe me! Christine finally revealed her well-kept secret recipe for the readers of FishHead magazine. She rocks!

Berry sour cream cake

As featured on FishHead Magazine, January 2014: Christine Hodge’s berry sour cream cake

  • 125g butter, softened
  • 1/2 cup caster sugar
  • 1 free-range egg
  • 1 cup plain flour
  • 1 1/2 tsp baking powder
  • sprinkling of semolina
  • 500g fresh or frozen boysenberries
  • 1 cup fresh or frozen blackcurrants

Topping

  • 1 tbsp cornflour
  • 2 free-range eggs
  • 500g sour cream
  • 1/4 cup sugar

Method

  1. Preheat oven to 170C.
  2. Lightly cream the butter and sugar with a fork. Add the egg and mix until combined.
  3. Sift the flour and baking powder, and then add to the mixture and combine.
  4. Grease a 22cm loose-bottom baking tin and then pour in the cake mix. Sprinkle the semolina over the top.
  5. Scatter the boysenberries evenly over the cake mix, and then top with blackcurrants to fill in the gaps.
  6. Sift half the cornflour over the  berries (this helps to stop them bleeding through the topping).
  7. In a bowl, whisk the eggs lightly with a fork, then add the remaining topping ingredients, including the rest of the cornflour. Mix very lightly with a knife so as not to combine fully.
  8. Pour the mixture over the berries, ensuring the top is covered evenly, before placing on an oven tray and baking for around 45 minutes to 1 hour until the topping is firm and lightly browned.

Serves 6.

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About Dolly Rubiano

I am passionate about photography and food is my favourite subject. I like shooting people too, especially when they’re not looking. I am a regular contributor as photographer to FishHead magazine, a local lifestyle magazine in Wellington, New Zealand. I blog about my experiments in the kitchen and don't cook anything that has four legs. Please get in touch if you would like to work with me regarding food styling and photography. View all posts by Dolly Rubiano

4 responses to “Christine’s berry sour cream cake

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