Vanilla Bean Sour Cream Cake
Simone AustinIngredients:
- 6 scoops Glucerna Powder
- 1 ¼ cups self raising flour
- 100ml sour cream
- 125ml natural yoghurt
- ½ cup caster sugar
- 2 eggs
- 1 ¼ cups extra virgin light olive oil
- ½ teaspoon vanilla bean extract
- ½ teaspoon lemon rind, finely grated
- Extra yoghurt for serving
- Fresh raspberries for serving
Method:
- Preheat the oven to 180 degrees Celsius
- Grease a ring tin or 20cm round cake tin
- In a mixing bowl whisk or beat the oil, sugar, eggs, vanilla bean, lemon rind and sour cream.
- In a small bowl or glass mix the Glucerna powder with the yoghurt and add to the other wet mix
- Add in the flour gradually and beat until you have a smooth batter
- Pour the batter into the cake tin and bake for 30minutes or until golden brown and a cake tester comes out clean.
- Cool in the tin on a wire rack. When cold turn out and serve a slice with a dollop of natural yoghurt and handful of berries.
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