Finnish sour cream cake

Finnish sour cream cake

By
From
Baking
Serves
8-10
Photographer
Vanessa Levis

I’ve made quite a few trips to Finland and I had never before seen sour cream used in baking. It’s a favourite cake in Finland and I thought it was interesting because it has a little spice in it, that’s what appealed to me. Cardamom features a lot in Finland. If I’m serving it as a dessert, I serve it with some cream and raspberries on the side.

Ingredients

Quantity Ingredient
2 eggs, beaten
2 cups sour cream
440g caster sugar
3 drops almond essence
400g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom

Method

  1. Preheat the oven to 180°C. Grease a 23 cm gugelhopf, bundt or ring tin and dust with sugar.
  2. Place the eggs, sour cream, sugar and almond essence in a large bowl and mix until combined. Sift the flour with the bicarbonate of soda, salt and spices and add gradually to the egg mixture, beating until the batter is smooth.
  3. Spoon into the prepared tin and bake for 1 1/4 hours or until a skewer inserted into the centre comes out clean.
  4. Leave in the tin for 10 minutes before turning out to cool on a wire rack.
Tags:
baking
bakery
margaret
fulton
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