Allyson Gofton - Sour Cream Cake

A sweet treat. Enjoy with your favourite NZ dessert wine.

Ingredients

• 150g butter
• ¾ cup caster sugar
• 2 eggs
• 250g tub sour cream
• 2 cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cardamom
• 2 tbsp lemon juice
• grated rind of one lemon
• ¼ cup orange juice
• grated rind of one orange
• 150 gram packet mixed peel

Roasted peaches

• 6 ripe freestone peaches
• 2-3 tablespoons caster sugar

To accompany

• creme fraiche or whipped cream

Method

1. Cream butter and sugar until light and fluffy. Beat in eggs and sour cream.
2. Sift flour, baking powder, baking soda and cardamom together and carefully fold into the egg mixture, with the lemon and orange zest and juice and mixed peel.
3. Spoon mixture into a greased and base-lined 20cm round cake tin. Bake at 180 degrees Celsius for 50-55 minutes or until a skewer inserted comes out clean.
4. Stand in the tin for 10 minutes before turning out onto a cake rack to cool. Serve with creme fraiche or whipped cream and the Roasted Peaches.

Roasted peaches

1. Cut peaches in half, twisting halves to release the stone. Arrange cut side up on a baking paper-lined baking tray and sprinkle with caster sugar.
2. Bake at 200ºC for 15-20 minutes or until the sugar is starting to caramelise and the fruit is tender.