Once again I’ve called on Louise for another of her favourite cakes as the last one was a hit with many of you. With summer fruits starting soon this cake is perfect. Louise has agreed to bake this and her Swedish Saffron cake for us on Thursday 15 December. She’s going to do them in our French paper baking moulds. Come and see us in the Kitchen Shop.
- 185g butter
- 300g sugar
- 3 eggs
- 250g flour
- 3tsp baking powder
- 45g ground almonds
- 340g sour cream
- 1tsp almond essence
Cream the butter and sugar well.
Beat in the eggs one at a time and add the essence.
Sift in the dry ingredients add the sour cream and gently fold everything together.
Spoon the mixture into a 20cms cake tin.
Place stoned plum halves cut on top cut side up. The number of plums needed will depend on their size. Alternatively use any other stone fruit or rhubarb, feijoas etc.
Another alternative is to sprinkle a mix of raw sugar and ground ginger on top.
Bake in a moderate oven for 50 minutes.
Leave to cool in Tin
Store in an airtight container