This cake was such a joy to make. I love it when a cake is just simple, straightforward, you put all the ingredients in one bowl, whack it in the oven, and out comes something that tastes incredible. No messing about, no frills, just great cake. It’s a Finnish sour cream cake, no butter, just a ton of sour cream, which is something I’ve never come across before, but completely works. The cardamom, cinnamon and amaretto mix beautifully together, so you get a sort of spiced marzipan flavour. It’s basically a cake you want to eat with your coffee every day. I took it into work for my birthday, and it disappeared rapidly.
For a change, there’s actually something eventful that happened in Brexit news this week, because let’s face it, it hasn’t been a thrilling ride so far. But things got interesting on Monday when David Davis, Brexit Secretary, resigned, to then be followed by Boris Johnson, because they don’t want Theresa May’s ‘soft Brexit’ approach (better than no approach at all, because that seems the general direction at the moment). It’s possible that a vote of no-confidence against May will appear in the near future, which is both interesting and terrifying, because I’m not sure there are any particularly preferable alternatives to her. Watch this space. Also Trump is here.
Next week, we’re off to the home of the potential winners of the 2018 World Cup.
2 cups sugar
470g sour cream
2 3/4 cups flour
1/2 tsp cardamom
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
3 tbsp amaretto
1. Cream the eggs, sugar, sour cream, amaretto, and ground cardamom.
2. Sift together the flour, salt, baking powder, cinnamon and mix with egg mixture.
3. Butter a tube or Bundt pan and sprinkle with granulated sugar.
4. Pour batter into pan.
5. Bake at 180C for 1 hour or until toothpick comes out clean.
6. Cool fully before removing from pan.
7. Sprinkle cake with icing sugar.