Almond, Cinnamon and Sour Cream Cake

Almond, cinnamon and sour cream cake
adapted from Clair Thompson’s husband’s recipe. He uses hazelnuts but we are not fond of them so I used flaked almonds. The original was in The Guardian in  April 2015 and it is a brilliant easy recipe. It serves 8-10 and is fabulous with a dollop of Cornish Cream.

Ingredients 

Ingredients

150g light brown sugar
120g plain flour
½ tsp cinnamon powder
65g cold butter, diced
120ml sour cream, plus extra to serve
½ tsp baking powder
1 egg
120g flaked almonds

How to do it

•  Preheat the oven to 180C/350F/gas mark 4. Line a 25cm cake tin with greaseproof paper.

• Mix the sugar, flour and cinnamon together and rub in butter until you have a sandy texture (best done in food processor).

Sugar, flour and cinnamon ready for the butter to be rubbed in

Crumby texture of the mixture

• Spread half this mix into the cake tin and press down slightly forming an even base.

Half the crumb mix pressed into the bottom of the pan

•  Whisk together the sour cream, baking powder and egg.

The sour cream, baking powder and egg ready to mix together

All mixed, ready to add the rest of the crumb mix

• Add the remaining ½ of the flour mix to the sour cream, then pour it all over the base of the tart.

Half crumb mix combined with the sour cream mixture

All poured over the pressed crumb base

• Sprinkle the mix with the flaked almonds (or, as the original, chopped hazelnuts)
  Here, I forgot to take a photo as I was too keen to get it in the oven at this stage!
• Bake for 40 minutes.

Baked and ready to eat!

• Serve with extra sour cream or creme fraiche or, best of all, with a dollop of Cornish Cream.

I made this for a Shared Lunch and it went down very well indeed. It’s crunchy at the bottom with a gooey layer and then the crunch of the nuts which get toasted as it bakes. Delicious! Thanks to Claire Thomson and her husband for this super easy recipe.