Olive oil and sour cream tea cake

This Olive Oil and Sour Cream Tea Cake is a delightful fusion of zesty lemons, rich white chocolate, and the luxurious texture of sour cream. It's perfect for a cozy afternoon tea or a special treat for guests. The addition of dried cranberries and pistachio nuts gives it a festive touch, making it a balanced blend of flavor and texture.

Instructions:

Once baked to perfection, this Olive Oil and Sour Cream Tea Cake is a vibrant, flavorful option for any occasion. The moist crumb from the sour cream, combined with the tang of lemon and the sweetness of white chocolate, will leave you and your guests reaching for another slice. Enjoy this cake warm or at room temperature, and feel free to share the joy with those around you.

Olive oil and sour cream tea cake FAQ:

What is the baking time for this cake?

The Olive Oil and Sour Cream Tea Cake should be baked for 35-40 minutes in a preheated oven at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.

How can I tell if my tea cake is done?

To check if the tea cake is done, insert a toothpick in the center of the cake. If it pulls out clean without wet batter sticking to it, the cake is ready. Additionally, the edges should slightly pull away from the pan.

Can I use regular flour instead of self-raising flour?

Yes, you can use regular flour but you'll need to add a leavening agent. For each cup of all-purpose flour, add 1.5 teaspoons of baking powder to achieve similar results.

How should I store leftovers of the tea cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze it wrapped tightly in plastic wrap for up to 3 months.

What can I substitute for sour cream in this recipe?

You can substitute sour cream with plain yogurt or a dairy-free alternative like coconut yogurt. This will give a similar tangy flavor and moisture to the cake.

Tips:

- Ensure your eggs and sour cream are at room temperature before you start mixing. This helps the ingredients combine more smoothly.

- Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice may compromise the taste.

- Gently fold in the dried cranberries and pistachio nuts to avoid overmixing the batter, which can make the cake dense.

- If you don't have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.

- To achieve a perfect bake, keep an eye on the cake as it nears the end of its baking time. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.

- Let the cake cool completely before slicing to ensure clean cuts and to maintain its structure.