1 cup sugar
½ cup extra virgin olive oil
Zest of 1 lemon
2 tsp baking powder
½ tbsp cornflour
2 cups plain flour
1 tsp vanilla paste
1 cup sour cream
¼ tsp salt
450g frozen blueberries, strawberries, raspberries
Icing sugar to dust, optional
Preheat oven to 180˚C. Lightly grease a 22cm springform tin and line with baking paper.
In a food processor, add the eggs and sugar and beat together for five minutes or until pale and creamy. Add the oil, lemon zest, baking powder, cornflour, plain flour, vanilla and sour cream and beat again until smooth.
Remove the blade or transfer the batter to a mixing bowl and gently fold through the berries, ensuring they don’t break down too much. Pour into the prepared cake tin and place in the oven to bake for 45-55 minutes.
Let cool slightly in the tin before removing, then dust with icing sugar and serve with a dollop of cream.