Sour Cream Cake with Raspberries

Preheat the oven to 180°C (approximately 350°F).

For the cake, rinse the orange under hot water, then zest the peel and squeeze out the juice. Separate the eggs. Beat the egg yolks with half the sugar until foamy, then stir in the oil, sour cream and orange juice and zest. Beat the egg whites with the remaining sugar and the salt until stiff. Mix the flour with the baking powder and sift into the egg yolk mixture, alternating with folding in the beaten egg whites. Pour half of the batter into the baking dish. Sprinkle the picked-over raspberries in the middle, then pour the rest of the batter on top. Smooth out and bake in the oven until golden brown, about 1 hour (or until a toothpick is cleaned when removed).

Remove from oven, let cool in the pan, then turn the cake onto a wire rack and let cool completely.