Orange cardamom sour cream cake
Jan 28, 2012 1:00pm- 15 mins preparation
- 50 mins cooking
- Serves 10
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Ingredients
Orange cardamom sour cream cake
- 125 gram softened butter
- 1 cup caster sugar
- 1 teaspoon vanilla paste
- 2 eggs
- 2 oranges, zest finely grated (2 tablespoons)
- 1 1/2 cup self-raising flour
- 1 teaspoon ground cardamom
- 200 gram (3/4 cup) light sour cream
- 3/4 cup flaked almonds
- pouring custard, to serve
- ice-cream, to serve
Method
Orange cardamom sour cream cake
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1Preheat oven to 180°C. Lightly grease and line base and sides of a 22cm springform pan.
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2In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in zest.
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3Sift flour and cardamom together onto a piece of kitchen paper. Lightly fold into creamed mixture alternately with sour cream.
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4Pour mixture into pan, smoothing top. Sprinkle almonds evenly over top.
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5Bake 45-50 minutes, when a skewer inserted into the centre comes out clean and dry. Cool completely in pan. Serve in wedges with warm pouring custard or ice-cream.
Notes
Use other nuts of choice, such as macadamia or chopped pecans.
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