Cooking oil spray to grease
¾ cup raspberry jam
125 g unsalted butter, softened
200 g caster sugar
2 lemons, zested and juiced
175 g plain flour
75 g self-raising flour
150 g sour cream
½ cup frozen berries, thawed, to serve
¼ cup custard, to serve
- Preheat a lidded barbecue to low. Lightly grease a 22cm round solid-based cake tin with cooking oil spray, then line base and side with baking paper. Stir raspberry jam until loosened, then spread in bottom of prepared tin.
- Put butter, sugar and lemon zest in a large bowl and whisk for 4 minutes or until very light. Whisk in eggs, 1 at a time, mixing thoroughly until well incorporated. Sift flours together into a separate bowl. Fold flours into mixture, alternating with batches of sour cream.
- Spoon batter over jam in tin, then put tin in a roasting pan. Add water until 1cm from top of pan. Cover entire pan with baking paper, then wrap tightly in foil. Place in middle of barbecue. Cook for 45 minutes or until cake is almost firm. Remove foil and baking paper, then cook for a further 5 minutes or until lightly browned on top. Drizzle with lemon juice.
- Allow cake to cool in tin for 5 minutes, then turn out onto a serving plate. Spoon over mixed berries and serve with custard and any extra berries on the side.