1Preheat oven to 170 C. Grease and line a 23-cm round springform pan.
2Put the partially defrosted raspberries into a large bowl and lightly crush them with a fork. Reserve 2 tsps of their juice in a medium bowl to make the icing.
3Beat butter and sugar in the small bowl of an electric mixer until light and fluffy, then beat in the eggs. Add the dry ingredients, alternating with the sour cream, and mixing well after each addition.
4Spoon approximately ⅓ of the batter into the prepared pan, then spoon over half the raspberries. Repeat with another third of the batter and the remaining raspberries and top with the remaining batter. Bake for about 1 hour or until a skewer comes out clean. Allow the cake to cool in the pan before turning it out onto a wire rack.
5To make the icing, add the melted butter to the reserved raspberry juice. Slowly stir in the icing sugar and up to 2 tsps of boiling water to make a smooth runny consistency. Drizzle the icing over the cake. Decorate cake with fresh raspberries.
Photo: John Paul Urizar/Bauer