Sour Cream Custard Berry Cake - need we say more!

Ingredients for the base

• 130g plain flour
• 100g butter, melted
• 2 tsp baking powder
• 100g caster sugar
• 1egg
• 1 tsp vanilla extract

Ingredients for the top

• 3 cups frozen or fresh mixed berries (e.g. mulberries, raspberries)
• 400ml sour cream
• 100g caster sugar
• 1 ½ tbsp custard powder
• 2 egg yolks
• 1 tsp vanilla extract

Method

1. Grease and line a 22cm springform tin. Preheat oven to 180°C.
2. Place the flour, butter, baking powder, sugar, egg and vanilla together in a large mixing bowl and stir until it comes together in a soft dough-like mixture.
3. Press the mixture into the bottom and partway up the sides of the tin. Cover the base evenly with the berries.
4. Combine the sour cream, sugar, custard powder, egg yolks and vanilla extract, and stir until smooth.
5. Pour the sour cream mixture over the top of the berries and gently smooth out the top.
6. Bake for around 45 minutes, until the top is lightly browned (the middle may still have a slight wobble - this is ok, it will firm up as it cools).
7. Allow the cake to cool completely before unclipping the springform tin.