Wednesday, 11 June 2014

Almond Sour Cream Cake

Almonds are one of our favourite nut. They are high in unsaturated fat which is very good for our healthy arteries and heart. It is a rich source of magnesium, copper a d high quality protein. They are high in fiber which is extremely helpful to have a healthy digestive system. This cake is a cross between a cookie and a cake since it is not very sweet cake but very moist and use of sour cream makes it really light. A perfect match to a warm cup of coffee or tea.


Almond                         3/4 cup crushed coarsely
Almond meal                 3/4 cup
Eggs                              3
Flour                             1 cup
Sugar                            1 1/4 cup
Butter                            3/4 cup
Vanilla extract               1 tsp
Sour cream                   4 tbsp
Baking powder             1 tsp
Icing sugar                    for the top


Preheat the oven at 350.
Butter and flour a 9 inch pan. spread crushed almonds at the base of the pan.
Cream butter and sugar together until pale and fluffy.
Add eggs one by one. Beat well before adding the next egg.
Mix in the sour cream and vanilla extract and beat well. 
Sift the flour and baking powder.
Add the flour to the butter mixture, mix to incorporate but avoid over mixing.
Pour into the prepared pan and spread with light movements keeping the almond base even.
Bake for 35-45 mins.
Check after 35 mins and insert the skewer to check if the cake is done, if not give another five mins.
Invert the cake on cooling rack after taking out of the oven immediately. Cool and dust the icing sugar on top before serving.


You can toast the almonds before crushing for rich nuttier flavour.

1 comment:

  1. This almond sour cream cake looks delicious and easy!