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.
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
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).
- Spread half this mix into the cake tin and press down slightly forming an even base.
- Whisk together the sour cream, baking powder and egg.
- Add the remaining ½ of the flour mix to the sour cream, then pour it all over the base of the tart.
- 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.
- 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.