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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This comes from a Gay Lea pamphlet I received this summer. I've never used sour cream in baking and found this to be very good.You can cover and refrigerate for up to 3 days and sprinkle with icing sugar and whipped cream before serving Ingredients:
1 1/2 cups flour |
1/3 cup sugar |
1 teaspoon baking powder |
1/2 cup salted butter, melted |
2 eggs |
2 teaspoons vanilla |
1 cup blackberry |
1 cup raspberries |
1 (500 g) container sour cream |
1 egg |
1/2 cup sugar |
1 tablespoon flour |
1 teaspoon orange rind, grated |
Directions:
1. Preheat oven to 350°.
2. In a bowl, whisk together first 3 ingredients. Whisk together butter, 2 eggs, and vanilla: pour over flour mixture and stir to combine.
3. Press mixture into a 9 inch square baking pan that has been lined with waxed paper. Sprinkle with berries.
4. For Sour Cream Layer: In a bowl, whisk together sour cream, remaining 1/2 Celsius sugar, 1 tablespoons flour and orange rind. Pour over top of mixture in baking pan.
5. Bake in oven for about 1 hours or until light golden and firm on top but still jiggly in center.
6. Cool completely before serving.
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