Olive oil and sour cream tea cake
Delight in the flavors of our Olive Oil and Sour Cream Tea Cake! This moist, tangy cake is perfectly balanced with hints of lemon, vanilla, and olive oil. Studded with white chocolate, dried cranberries, and crunchy pistachios, it’s a treat that's both sophisticated and easy to make. Perfect for your afternoon tea or any special gathering.
Cook time 60 min
Prep time 15 min
Ingredients:
1 cup sugar1 cup self-raising flour
3 eggs
2 tsp vanilla extract
1/3 cup lemon juice
1 tbsp olive oil
1 cup sour cream
1 cup white chocolate
2 tbsp dried cranberries
2 tbsp pistachio nuts
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:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
In a medium bowl, whisk together the self-raising flour and sugar until well combined.
In a large bowl, whisk the eggs, vanilla extract, lemon juice, and olive oil until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Fold in the sour cream until the batter is smooth and well combined.
Gently fold in the chopped white chocolate, dried cranberries, and chopped pistachio nuts into the batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once completely cooled, slice and serve your Olive Oil and Sour Cream Tea Cake. Enjoy!
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.
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.
Nutrition per serving
10 ServingsCalories 350kcal
Protein 6g
Carbohydrates 50g
Fiber 0.98g
Sugar 36g
Fat 16g
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