Cinnamon and soured cream cake with pine nuts

Cinnamon and soured cream cake with pine nuts

By
From
How to Cook Cakes
Serves
8-10
Photographer
Peter Cassidy

This cake is equally delicious made with flaked almonds in place of the pine nuts, and is perfect to enjoy with coffee. You will need a 23cm round loose-based cake tin.

Ingredients

Quantity Ingredient
oil or melted butter, to grease
285g plain flour, plus extra to dust
140g unsalted butter, softened
225g caster sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
300ml soured cream
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate soda
pinch salt

For the nut mixture

Quantity Ingredient
85g pine nuts
40g soft light brown sugar
1 teaspoon ground cinnamon

Method

  1. Heat the oven to 180°C. Lightly grease the cake tin, line the base with a disc of greaseproof paper, grease again and dust with flour.
  2. To make the nut mixture, mix together the pine nuts, soft light brown sugar and cinnamon in a medium bowl, and set aside.
  3. In a large bowl, cream together the butter and caster sugar, using an electric whisk or wooden spoon, until light and fluffy. Break the eggs into a small bowl and, using a fork, beat lightly to break them up, then gradually add to the creamed mixture, beating well between each addition. Beat in the vanilla and soured cream.
  4. Sift over the flour, cinnamon, baking powder, bicarbonate of soda and salt and, using a large metal spoon or a spatula, fold in until fully incorporated. The mixture will be quite thick.
  5. Spoon half the mixture into the prepared tin, then sprinkle over half the nut mixture. Cover with the remaining cake mixture and sprinkle over the remaining nut mixture.
  6. Bake in the middle of the oven for 50 minutes, or until a skewer inserted into the centre comes out clean. Check after 30 minutes that the nuts on the top are not browning too much; if they are, place a piece of foil or damp greaseproof paper over the top of the tin.
  7. When cooked, remove from the oven and leave to cool for a few minutes in the tin, before removing the cake from the tin. Peel off the lining paper and leave to cool on a wire rack.
Tags:
cakes
baking
Leiths
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