EMMA'S SOUR CREAM CAKE
1 cup sugar
120 g butter, melted (6 tbsp), drizzled in
1 1/2 tubs Bulla Sour Cream
1/2 tsp almond extract
1 1/2 cups flour
1 1/2 tsp baking powder
2 punnets blueberries
2 tbsp raw sugar
Pinch of cinnamon
Preheat the oven to 160C. Butter and line a 20cm cake tin with a removable base.
In a large bowl, whisk the egg and the sugar together until light and creamy.
Whisk in the melted butter. Mix in the sour cream and the almond extract.
Sift in the flour and baking powder together, and then mix into the sour cream mixture. Fold in the blueberries. Pour the batter into a lined 20cm cake tin.
Sprinkle with flaked almonds, raw sugar and cinnamon. Bake at 160C for about an hour or until a skewer comes out clean. This is such a simple but so delicious cake and goes well with any berry.
Serve with the remaining sour cream.
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