Favourites Linda's recipes

Sour Cream Cake

From: Linda McCartney´s Home Cooking (p. 165)

A lovely cake with a good balance between the spices and the pecans.

It keeps in an airtight container for 2 or three days and freezes well. I cut it into pieces, separated the pieces with greaseproof paper, and froze it in an airtight container. This way, it was easy to take out as many pieces as needed and reheat them in the micowave for 45 seconds. I left them for another two minutes to warm through and served them slightly warm with a cup of tea. Divine 🙂

If you (like me) like your cake to be not too sweet, try using 150g (or even less) of sugar instead of 170g.

Gluten-free: 170g of self-raising gluten-free flour mix, 2 tbsp. potato fiber, 1 tsp. psyllium husk, 150g sour cream (instead of 120ml).

Variations: I tried using this recipe as a basis for a vegan and gluten-free cake. You can find my recipe here.