Raspberry Cake - Driscolls

Ingredients

• 3/4 cup (110g) self-raising flour
• 1/2 cup (75g) corn flour
• 6 large eggs
• 1 cup (220g) caster sugar
• 125g punnet Driscoll’s raspberries, to decorate
• 2 Tbsp coarsely chopped pistachios, to decorate
• edible flowers, to decorate (optional)
• 600ml thickened cream
• 1 Tbsp icing sugar
• 1 1/2 punnets (185g) Driscoll’s raspberries, lightly crushed
• 1/2 punnet (60g) Driscoll’s raspberries
• 350g icing sugar
• 1 Tbsp & 1 tsp water