This moist cake is so delicious, it needs no additions or fancy icings. And it’s perfect for afternoon tea.
Time: 1 hour
- 330g caster sugar
- 1/2 cup mixed chopped nuts
- 1 tablespoon ground cinnamon
- 125g butter, softened
- 2 eggs, beaten
- 1 teaspoon vanilla essence
- 1 tablespoon lemon juice
- 300g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 cup sour cream
Preheat the oven to 180°C. Grease a 23cm square tin and line the base and sides with baking paper.
Combine 1/2 cup of the sugar with the nuts and cinnamon and set aside.
Using an electric mixer, cream the butter with the remaining sugar until light and fluffy. Gradually add the eggs with the vanilla and lemon juice, beating well.
Sift the flour with the baking powder, bicarbonate of soda and salt and add alternately to the butter mixture with the sour cream.
Spread half the batter into the prepared tin. Sprinkle with half the cinnamon mixture, then spread the remaining cake batter over the cinnamon. Sprinkle the rest of the cinnamon mixture on top.
Bake for 35–40 minutes or until a skewer inserted in the centre comes out clean.
Remove the cake from the tin and serve warm on its own or with whipped cream flavoured with cinnamon.
Recipe taken from Baking by Margaret Fulton
Finally, from the doyenne of Australian cookery comes the ultimate baking book for Australian kitchens. A collection of Margaret’s best sweet and savoury baking recipes, Margaret Fulton: Baking is the perfect accompaniment to any home kitchen and includes everything from sourdough bread to layered sponge cake. With over 250 recipes plus variations and hints and tips, this is a classic baking book essential to every kitchen. Chapters include Breads, Cakes, Cupcakes and Muffins, Biscuits, Slices, and Pastry. Margaret Fulton’s recipes are triple-tested and are suitable for both beginner cooks and experienced bakers.
You can purchase Baking at cooked.com.
Published by Hardie Grant Books.