Submitted by Robyn Clark
Berry Custard Cake
Serving: 12
Ingredients
- Base :
- 1 packet vanilla cake mix
- 1/2 cup butter , melted
- 1 egg
- 1 tablespoon lemon zest ( can use orange zest )
- Few drops of yellow food colouring ( or orange etc...)
- Mix all together by hand and mould into your lined and greased SC. Prepare the filling.
- Filling:
- 3 eggs
- 1 1/4 cups sugar ( I used castor)
- 1/2 cup Plain flour
- 3 Tablespoons cornflour
- 3/4 cup sour cream
- 1 tablespoon lemon zest ( or orange etc..)
- 1 cup berries ( your choice, I used frozen raspberries )
Instructions
- Base ...
- Mix all together by hand and mould into your lined and greased SC. Prepare the filling.
- Filling ...
- Beat the eggs and gradually add the sugar and beat until light and fluffy. Beat in the flours . Then add the sour cream and mix. Fold in the berries and zest.
- Pour the mixture on top of the base , cover with a tea towel . Cook 1 1/2 hours on high and then turn to low for approx another 30 mins.
- It's done when the edges are brown and the centre jiggles a little bit when you shake the cooker. Allow to cool in your cooker about half an hour with the lid on and then lift out using the baking paper .
- Cut into slice size and decorate to serve.
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