With theglut of oranges we have at VC during the winter, finding the right recipes and not just making marmalade is vital. Our oranges are wonderfully sour, so perfect for desserts, juice and marinades. The dehydrator is full of finely sliced fruit which has crisped up and is a delicious snack or addition to a dish. This sour cream cake is dense and decadent. We added some rosemary flowers for additional aroma.
Of course you could try this with lemons, lime and grapefruit too. Finish off with a great dollop of yoghurt for a pud or afternoon tea.
Ingredients.
Preheat the oven to 160 C.
Throughly grease the tin. We used a bundt tin sprayed with bake oil and sprinkled with sugar.
Beat the butter, rinds, sugar and eggs together until light and fluffy.
Sift together the flour and baking powder and fold into the egg mix, alternating with the sour cream.
Make sure it is mixed together evenly all the way through but be delicate.
Pour into the tin
Bake for 45 mins or until the cake springs back when lightly touched.
Leave to cool for at least 10 mins before turning onto a rack.
