caraway-and-rye
Sour-cream cake (with fruit)
Chec cu smantana si fructe
Ingredients:
- 4 eggs
- 200 g caster sugar (+ extra if using a very sour liquid)
- 1/3 cup liquid (eg. sweet wine, sherry, port, milk, lemon juice, etc)
- 350 g sour cream (30-40%)
- vanilla
- optional additional flavoring (eg. lemon peel)
- 375 g flour
- 2 tsp baking powder (maybe add extra if the liquid used is very sour)
- optional 200 - 250g fruit, fresh or frozen + 1-2 spoons of starch to coat it (if using frozen fruit, don’t defrost it; cut the fruit in chunks)
Makes:
20 cm square cake
How to make:
Measure the flour and mix with the baking powder. Heat oven to 160C fan / 180C.
Beat eggs, sugar and vanilla. Add liquid, cream, additional flavorings and a bit of flour. Beat a while longer to combine smoothly.
Add all the flour and beat quickly to combine. Pour in a square pan and level. Arrange the fruit on top. Bake until done (40-50 mins).
Variations:
sauternes wine and frozen raspberries
Took a little over 2 tbsp of potato starch to coat the frozen raspberries. Cake is sweet but not overly so; raspberries are tart. Took 45-50 minutes in the oven.
See picture above