Lemon Sour Cream Cake
Ingredients
Cake
250g butter
250g caster sugar
3 eggs
200g Tatua Sour Cream
2 cups plain flour
2 tsp baking powder
1 Tbsp lemon zest
Syrup
2 Tbsp caster sugar
¼ cup lemon juice
Filling
200g Tatua Crème Fraiche
½ cup liquid cream
1 tsp vanilla bean paste
Topping
1 orange, sliced
¼ cup honey
¼ cup water
Method
- Pre-heat oven to 170ºC. Lightly grease and line a 23cm spring-form cake tin.
- Using an electric beater cream butter and sugar until light and fluffy then beat in eggs one at a time beating well between each.
- Remove from the beater and fold in sour cream, sifted flour and baking powder and lemon zest. Spoon into prepared tin and bake for 40-50 minutes until risen, golden and a skewer can be removed cleanly from the centre.
- Let cool for 10 minutes then spoon over lemon syrup.
- For lemon syrup simply combine sugar and lemon juice and stir until sugar dissolves. Let cake cool completely then slice into three layers.
- For filling combine crème fraiche, cream and vanilla paste and whisk until thick and silky. Sweeten with icing sugar if desired.
- Divide cream between cake layers (keep any excess for serving) and spread evenly before sandwiching together. Chill until serving.
- For honey syrup oranges combine orange slices, honey and water and simmer 5-8 minutes until syrupy and glossy.
- Serve cake sliced and drizzle with orange honey syrup.
- Serves 8 - 10.
