Ingredients

  • 1-1/4 cups (300 mL) all-purpose flour
  • 3/4 cup (175 mL) granulated sugar
  • 1/2 cup (125 mL) cocoa powder
  • 1 tsp (5 mL) baking powder
  • A Pinch of salt
  • 1 cup (250 mL) sour cream
  • 1 egg, beaten
  • 1/2 cup (125 mL) milk
  • 1 tsp (5mL) vanilla
  • 2-1/2 cups (625 mL) Ontario Raspberries
  • 2 tbsp (25 mL) packed brown sugar
  • 2 tsp (10 mL) grated orange rind

 

Directions

  1. In large bowl, sift together flour, granulated sugar, cocoa, baking powder and salt.
  2. In separate bowl, combine sour cream, egg, milk and vailla.
  3. In another bowl, gently combine 1-1/2 cups (375 mL) of raspberries, brown sugar and orange rind.
  4. Add milk mixture to flour mixture; mix well. spread batter evenly into greased 9-inch (2.5mL) springfoam pan.
  5. Spoon raspberries over top, leaving 1/2-inch (1cm) border uncovered.
  6. Bake in 350°F (180°C) oven for 30 to 35 minutes or until cake tester comes out clean; let cool. (Raspberry centre will seem wet but will firm up as torte cools.)
  7. Cover with plastic wrap; chill for at least 4 hours or for up to 24 hours. To serve, top with remaining raspberries.

 

Serves

8