Raspberry Sour Cream Cake

Ingredients:

• 175g biscuits (preferably Digestive)
• 50g butter, melted
• 500ml Sour Cream
• 350g raspberries
• 175g caster sugar

Decoration: Whipped cream

Method:

1. Butter a loose bottomed cake tin – preheat oven to 180oC
2. Crush the biscuits and mix with the melted butter and press down evenly in the cake tin
3. Mix together the cream and sugar and gently stir in the raspberries
4. Pour on top of the biscuit base and bake for 20 minutes – turn off the oven but leave the cake in until it is cold – refrigerate, preferably overnight.
5. Carefully remove from the cake tin and decorate with whipped cream