1/2 cup (85g) butter, at room temperature
2/3 cup (150g) white or golden caster sugar
2 large eggs
½ cup (75g) all-purpose flour
½ cup (55g) almond meal
1/2 teaspoon baking powder
¼ cup (65g) sour cream
1 cup (115g) fresh or frozen raspberries, defrosted
2 teaspoons rosewater
Icing sugar, to dust
Preheat oven to 350F/180C
Lightly grease four mini-loaf pans.
Use an electric beater to beat butter and sugar in a medium bowl until pale and creamy.
Add eggs, one at a time, beating well after each addition, until combined.
Use a metal spoon to fold in half each of the flour, almond meal and baking powder, followed by half the sour cream.
Repeat with remaining flour, almond meal and baking powder, and remaining sour cream.
Add raspberries and rosewater and stir to combine.
Spoon mixture among prepared pans.
Bake in preheated oven for 20 minutes or until a skewer inserted into the centre of the cakes comes out clean.
Remove from oven and stand for 5 minutes, then turn loaves onto a wire rack.
Set aside for 30 minutes or until completely cooled. Dust with icing sugar to serve.
Note: If you do not have mini-loaf pans, you can easily use an 8” x 8” square pan. Grease as instructed and bake for approximately 30-40 minutes and do not invert after baking.