HAZELNUT SOUR CREAM CAKE

INGREDIENTS

250g warm butter
1 1/2 cup castor sugar
3 eggs
2 1/3 cups flour
300g sour cream
1 teaspoon vanilla

Filling:
COOKING DIRECTIONS

3/4 cup brown sugar
125g ground hazelnuts
1 teaspoon cinnamon

Preheat oven to 180C.

Grease A 22cm cake pan. Beat butter and sugar. Then add eggs one at a time.

Use a large metal spoon to fold in flour and sour cream. Layer 1/2 of batter in the tin then filling mixture and remainder of batter.

Bake for 45 minutes. Cool in the tin for 5 minutes before turning out.

Serve dusted with powdered sugar.

DEUTSCHLAND RICE FLOUR CHOCOLATE CAKE

Cake:
INGREDIENTS

1 stick butter
1/2 cup sugar
6 eggs
1 pinch salt
the grated peel of 1/2 lemon
1 cup ground hazelnuts
1 tsp cinnamon
3/4 cup rice flour
1 tsp baking powder
3.5 oz chocolate bar, crumbled

COOKING DIRECTIONS

Separate eggs & set aside yolks. Whip egg whites. Mix egg yolks with all other ingredients. Fold in egg whites.

Bake at 320°F for 15 minutes. Then for another 60 minutes at 350°F – 400°F. Remove from oven and let cool.

Stewed Cherries:
INGREDIENTS

1 cup pitted cherries
1/4 cup sugar
1/2 cup water

COOKING DIRECTIONS

Put all ingredients in saucepan & bring to boil. Reduce temperature and simmer until cherries become soft. If desired, pour stewed cherries on top of cake.