Thursday, July 26, 2007

Sour Cream Prune Cake

A good combination of cream cheese and sour cream, I should say. The prunes gives a delicate sweet-sour flavour. Subtitute the prunes with other dried fruits of your favourite.

Sour Cream Prune Cake
(A recipe from Cakes by Periplus Step by Step)

Preparation time: 15 minutes
Cooking time: 35 minutes
Make 1 20 cm baba cake

60 gr unsalted butter
60 g cream cheese, softened
2/3 cup caster sugar
1 egg, lightly beaten
2 tsps finely grated lemon rind
1/3 cup sour cream
½ cup chopped prunes
1 1/3 cup self-raising flour

Preheat oven to moderate 180°C.
Brush a deep, 20 cm baba tin with melted butter or oil. Using electric beaters, beat butter, cheese, and sugar in a small mixing bowl until light and creamy.
Add the egg gradually, beating thoroughly after each addition. Add the rind and the sour cream; beat until just combined.
Transfer mixture to a large mixing bowl; add prunes. Using a metal spoon, fold in sifted flour. Stir until mixture is almost smooth.
Pour mixture evenly into prepared tin; smooth surface. Bake 35 minuter or until skewer comes out clean when inserted in the centre of cake. Leave in tin for 10 minutes before turning onto a wire rack to cool

Cook’s File:
Storage time: 3 days in a n airtight container in the refrigerator or up to 2 months in the freezer.

Hint: Do not overbeat cake mixture once the sour cream has been added. Overbeating with electric beaters may produce a heavy-textured cake.

1 comment:

Thanks for "icip - icip" ya...