Orange cardamom sour cream cake

  • 15 mins preparation
  • 50 mins cooking
  • Serves 10
  • Print


Orange cardamom sour cream cake
  • 125 gram softened butter
  • 1 cup caster sugar
  • 1 teaspoon vanilla paste
  • 2 eggs
  • 2 oranges, zest finely grated (2 tablespoons)
  • 1 1/2 cup self-raising flour
  • 1 teaspoon ground cardamom
  • 200 gram (3/4 cup) light sour cream
  • 3/4 cup flaked almonds
  • pouring custard, to serve
  • ice-cream, to serve


Orange cardamom sour cream cake
  • 1
    Preheat oven to 180°C. Lightly grease and line base and sides of a 22cm springform pan.
  • 2
    In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in zest.
  • 3
    Sift flour and cardamom together onto a piece of kitchen paper. Lightly fold into creamed mixture alternately with sour cream.
  • 4
    Pour mixture into pan, smoothing top. Sprinkle almonds evenly over top.
  • 5
    Bake 45-50 minutes, when a skewer inserted into the centre comes out clean and dry. Cool completely in pan. Serve in wedges with warm pouring custard or ice-cream.


Use other nuts of choice, such as macadamia or chopped pecans.

More From Women's Weekly Food