Spiced Sour Cream Cake with a Tangy Lemon Icing
Heating time: 1 hour 15 minutes
Heating temperature: 180`c
Heating mode: OvenDownload PDF
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 125.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 250.00 | g | Sugar, Brown |
| 250.00 | g | Flour, white |
| 5.00 | g | Baking powder |
| 3.00 | pc | Eggs, large (class A) |
| 2.00 | g | ROBERTSONS Cinnamon 6 x 600g |
| 1.00 | g | ROBERTSONS Ginger 6 x 700g |
| 1.00 | g | ROBERTSONS Nutmeg 6 x 800g |
| 80.00 | g | mixed peel |
| 200.00 | g | MEADOWLAND Sour 10 x 500ml |
| 300.00 | g | Sugar, icing (confectioner's) |
| 10.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 15.00 | g | KNORR Lemon Juice 6 x 2L |
Preparation
1. Grease a 23cm square slab apn and live the base with paper.
2. Cream Marvello ad sugar with a beater until light and fluffy.
3. Add the eggs one by one and beat until combined.
4. Fold in the sifted dry ingredients, mixed peel and sour cream. Stir until smooth.
5. Pour into pan and bake at 180`c for 1 hour 15 minutes.
6. When cool, ice.
7. Icing: Sift icing sugar into a small bowl, stir inthe Marvello and enough lemon juice to make a stiff paste. Stir over hot water until spreadable.
Recipe review
(0 Ratings, 0 Reviews)
