Finnish sour cream cake

Finnish sour cream cake

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From
Encyclopedia of Food and Cookery

A moist, richly flavoured cake that needs no decoration. An excellent family cake, it is easily made with sour cream and keeps well in an airtight container. It has a spicy cardamom flavour.

Ingredients

Quantity Ingredient
2 eggs, beaten
500g sour cream
460g caster sugar
3 drops natural almond extract
450g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cardamom

Method

  1. Place eggs, sour cream, sugar and almond extract in a large bowl and mix until combined. Sift flour with bicarbonate of soda, salt and spices and add gradually to egg mixture, beating until batter is smooth.
  2. Pour into greased 23 cm gugelhopf, bundt or ring tin that has been dusted with sugar. Bake in a preheated moderate oven for 1¼ hours or until a skewer inserted into centre comes out clean. Leave in tin for 10 minutes before turning out to cool on a wire rack.
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