Finnish Sour Cream Cake by Joelene Pynnonen

Joelene says: When we were younger most of my family lived in Finland for a few years. It’s a gorgeous country with even more gorgeous food. This is one of the easiest recipes that my mother learnt there. It has the traditional Finnish flavours in the spices and is a favourite with all of my siblings.

Note: Most of the recipes I’ve seen call for almond extract, but it’s not something I’ve ever added. I do go heavy on the spices though; generally recipes only use half what I have here (and usually I add even more than a spoon of each).

You’ll need a Bundt or tube pan for this one.

Method:

2 eggs, beaten

2 cups sour cream

2 cups sugar

3 cups sifted white flour

1 tsp. bicarbonate of soda

1 tsp. cinnamon

1/4 tsp. salt

1 tsp. cardamom

Directions:

Combine the eggs, sour cream and sugar.

Sift the flour with soda, salt, cinnamon and cardamom, add gradually to eggs mixture. Beat until smooth.

 Butter tube pan and dust it with raw sugar. Pour cake batter in and bake at 180 degrees for 1 hour. Cool for 5 to 10 minutes. Serve un-iced with tea or coffee.