Cardamom sour cream cake

Cardamom sour cream cake

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

This is one of the best cakes I know. Easily made, it has a superb lightness and a spicy cardamom and cinnamon flavour. Be sure your spices are very fresh.

Ingredients

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

Method

  1. Preheat the oven to 180°C. Grease 2 x 20 cm ring tins or a 23 cm gugelhopf, bundt or ring tin, and dust lightly with sugar. 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. Gradually add to the egg mixture, beating until the batter is smooth. Pour into the prepared tin.
  2. Bake for about 40 minutes if making 2 cakes, or 1 hour and 15 minutes for the larger cake. The cake is cooked when a skewer inserted in the centre comes out clean. Leave in the tin for 10 minutes before turning out to cool on a wire rack.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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