Pre-heat the oven to 160C fan-forced (350F) and grease and line a 23cm (9in) round spring-form tin.

Put the raspberries in a bowl and crush them a little.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy then add the eggs and beat them through.

Alternating between the sifted flour combined with baking power and salt and the sour cream add half of each and mix them in then repeat.

Spread one third of the batter into the bottom of the tin and cover with half the raspberries.

Repeat with another third of the batter and the rest of the raspberries then finish with the batter.

Bake the cake for 50 mins to 1 hour 5 minutes or until a cake tester comes out clean and the cake is golden on top.

Leave to cool completely in the tin.

To make the icing, microwave the butter and raspberries until the butter is melted then mash it all together.

Add the icing sugar and stir. You may need to add a little water to thin it out.

Take the cake out of the tin and place it on a serving plate then drizzle with icing.