This sour cream almond cake is absolutely delicious! It's flavorful, moist, and tender—you'd never know it's made with a mix!

Cake is always a winner, whether it’s a birthday, a special treat, or just because you feel like it. From rich chocolate ...

2. In a bowl, combine the flour, baking soda, baking powder, salt, and nutmeg. 3. In another large bowl that will hold all ...

Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...

Sour cream is a superstar ingredient in this cake. With its thick texture and high fat content, it provides richness, moisture, and tang to yield a tender cake with a fine crumb — an ideal ...

It also works with oranges instead of lemons and you can replace the sour cream with yoghurt. You can bake the puddings in advance but don’t make the sugar syrup until you wish to eat it.

In a stand mixer (or using a large bowl and an electric mixer) stir together flour, sugar, baking powder, and salt until ...

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The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...

It's sometimes used in baking - mixing sour cream with cream of tartar results in a very light, airy sponge cake. It also adds a desirable sourness to cheesecakes and chocolate brownies.

then spread three of them with the sour cherry mixture and leave to cool. Make sure that the sponge without the cherry topping is from the top half of a cake. Whip 300ml/10fl oz of the cream with ...

Remove ice cream cake from freezer. Briefly run warm water over sides and bottom of pan. Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s ...