CINNAMON SOUR CREAM CAKE

I really love this cake.  I have been making it for around 25 years.  It is one of those cakes that, whilst it may not win any beauty pageants, it just tastes sensational.  It is the kind of cake that you always want seconds of.  It was never a difficult cake to make but now with CC it is just ridiculously easy.  The great thing about it is that the topping also goes in the middle.  You have a beautifully spiced crunchy topping and then a ripple of flavour and texture in the middle.  I have been asked for the recipe for this cake many times. It is great.

CINNAMON SOUR CREAM CAKE 

Cake

125g butter diced and very soft
1 cup caster sugar
2 eggs

1tsp vanilla extract

300ml sour cream
2 cups plain flour

1tsp baking powder

1tsp bicarb soda

½tsp salt
½ cup raisins (sultanas if you prefer)

1. Preaheat oven to 160 degrees. Grease and flour a ring or bundt tin.

2. Place all ingredients except raisins, into the bowl with the kneading blade. Select Pastry P1 for 1min 30sec. Stop the machine after 30sec and scrape down the bowl. Resume programme.

3. When programme is complete, pulse the mixture for 10sec.

4. Remove the blade and using a spatula, fold the raisins into the batter.

5. Place half of the batter into the prepared tin. Sprinkle half of the topping mixture over the batter. Place remaining batter on top and sprinkle remaining topping over it.

6. Bake in the preheated oven for 30-35min or until a skewer inserted in the cake comes out clean. Do not over cook.

7. When done remove from the oven and allow to cool for 15min before turning out onto a plate and then turning over top side up onto a cooling rack.

Topping
¾ cup of chopped nuts
6tbsp caster sugar
1tsp cinnamon
½ cup raisins

1. Mix all ingredients together in a bowl.

DATE AND CASHEW SLICE (GLUTEN FREE & NO BAKE)

Since starting the Loving the Tefal Cuisine Companion group 2 years ago, I have noticed that a lot of members seem to have dietary challenges and being gluten free (for either medical or lifestyle reasons) seems to be the most common.  So I have decided to start posting up some gluten free recipes to help these people out.  I will start with what I know - the sweet stuff and then branch out into proper meals.  This slice is amazing.  Honestly, when I had a taste of the filling I was blown away - I could have eaten the whole lot with a spoon, it was that good. Converted from an AWW recipe.

DATE AND CASHEW SLICE (GLUTEN FREE & NO BAKE) 

1 3/4 cups of raw cashews
1 cup coconut flour
1/4 cup coconut oil melted
1/4 cup maple syrup
1 tbsp golden syrup
1 1/2 cups fresh dates, pitted
1/4 coconut oil, melted (extra)
1/3 golden syrup (extra)
pinch of salt

1 tsp vanilla essence

Topping
1/3 cup cocoa powder
1/2 cup coconut oil, melted
1/4 cup maple syrup

1. Soak cashews in cold water for one hour and drain.
2. Grease and line a 16 x 26cm slice tin with baking paper and allow paper to extend over the sides of the tin.
3. Place 1/4 cup of the soaked cashews, coconut flour, coconut oil, maple syrup and golden syrup in the bowl with the kneading blade. Pulse for 10sec. Scrape down the sides of the bowl. Pulse for a further 15 seconds.
4. Press dough firmly into the tin. Place tin in the freezer for ten minutes whilst making the filling.
5. Don't bother washing the jug. Place remaining cashews, dates,extra coconut oil and golden syrup, salt and vanilla essence in the bowl with the kneading blade. Pulse for 10sec then scrape down the sides. Press the turbo button and hold for 15-20 seconds until the mix is a smooth as possible.
6. Spread filling over the base evenly and then place in the freezer for 10 minutes whilst making the topping.
7. Mix the cocoa powder, coconut oil and maple syrup together. When the base and filling are chilled, pour the topping over and spread evenly.  Chill for 2-4 hours or overnight.

Note: if you prefer you can substitute cacao powder for the cocoa.