Dessert

Macadamia sour cream cake

Name: Macadamia sour cream cake
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: 12 pitted dates, roughly chopped; 1/2 cup (125ml) ruby port; 250g sour cream; 1 teaspoon bicarbonate of soda; 125g unsalted butter, softened; 1 cup (220g) caster sugar; 2 eggs; 1 1/2 cups (225g) plain flour, sifted; 1 1/2 teaspoons baking powder, sifted; 1/4 cup brown sugar; 1/4 cup chopped macadamias; Icing sugar, to dust

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30m

1h 20m

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by delicious. team

delicious. team

Oct 03, 2015

This fluffy cake by delicious. reader M Grambauer is laced with port and punctured with crunchy nuts.

12 pitted dates, roughly chopped
1/2 cup (125ml) ruby port
250g sour cream
1 teaspoon bicarbonate of soda
125g unsalted butter, softened
1 cup (220g) caster sugar
2 eggs
1 1/2 cups (225g) plain flour, sifted
1 1/2 teaspoons baking powder, sifted
1/4 cup brown sugar
1/4 cup chopped macadamias
Icing sugar, to dust

Method

1.

Start this the day before.
2.

Place dates and port in a bowl, and soak overnight. Preheat the oven to 160°C and grease and line the base of a 20cm springform pan.
3.

Combine sour cream and soda in a bowl. Cream butter and sugar with an electric mixer until light and fluffy. Add eggs and sour cream mix, and beat to combine well. Fold in flour and baking powder, then dates and port. Place in pan.
4.

Mix brown sugar and nuts, sprinkle half over the cake, then swirl through with a plastic spatula for a rippled effect. Sprinkle remaining mix on top and bake for 40 minutes. Remove, cover with foil and cook for a further 40 minutes or until a skewer inserted into centre comes out clean. Cool slightly in pan, then transfer to a wire rack to cool completely. Dust with icing sugar to serve.