This tender soured cream cake topped with berries and almonds pairs perfectly with a cup of coffee or tea.
1 person made this
135g caster sugar
110g butter, at room temperature
2 eggs, at room temperature
230g soured cream, at room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
190g plain flour
60g finely ground almonds
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
280g mixed frozen berries
2 tablespoons flaked almonds
1 tablespoon demerara sugar
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease a 23cm square baking tin.
Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in soured cream, almond extract and vanilla extract until cake mixture is smooth.
Stir plain flour, ground almonds, bicarb, baking powder, cardamom and salt together in a bowl. Add to the wet mixture; mix on low speed just until combined.
Spread cake mixture evenly in the prepared tin. Scatter berries on top. Sprinkle flaked almonds and demerara sugar over berries.
Bake in the preheated oven until a skewer inserted in the centre comes out clean, 45 to 50 minutes. Cool in the tin; serve warm or at room temperature.
I used raspberries and blackberries. Use other berries if you prefer.