Wednesday, July 25, 2007

Lemony SourCream Cake

Directly from meine Kleine Küche, this cake is moist with sweet tangy flavour.

Source: Rea’s Cake

Tools: 22 cm silicone-bundt pan or lined&greased well 22cm tulban cake tin

200 g butter, softened*
180 g caster sugar
3 eggs
250 g sour cream
1 tsp vanilla extract
200 g cake flour
2 tsp baking powder
100 – 150 g raisins or sultana, coarsely chopped
Zest from 2 oranges and 1 lemon
3 tbsp orange juice or 1 tbsp lemon juice
4 full tbsp your favourite jam (plum, strawberry, blueberry, or marmalade, whatever jam)

Pre-heat oven to 180 C.
Beat unsalted butter and sugar until light and fluffy in high speed. As sugar just dissolved, add egg one by one in a time.
Stir in sour cream and vanilla. Add orange and lemon zest. Beat on low speed until just combined.
Add shifted flour and baking powder and salt. Fold in.
Stir in sultana. Pour to bundt-mould.
Put your favourite jam deliberately, then marbling with a skewer.
Bake for 35 minutes until skewer comes out clean.

* If you are using unsalted butter, add ¼ tsp salt to the dry ingredients.

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