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Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. For lemon and ...

Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...

It's sometimes used in baking - mixing sour cream with cream of tartar results in a very light, airy sponge cake. It also adds a desirable sourness to cheesecakes and chocolate brownies.

Sour cream is a superstar ingredient in this cake. With its thick texture and high fat content, it provides richness, moisture, and tang to yield a tender cake with a fine crumb — an ideal ...

The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...

use a 10-cup bundt pan; for the layer cake, use two 9-inch rounds. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream butter and sugar with an ...

Remove ice cream cake from freezer. Briefly run warm water over sides and bottom of pan. Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s ...