Cardamom Soured Cream Cake (Gluten-Free)


Big slice of Cardamom cake for Doraemon

‘Never work with children or animals’

I’ve been particularly busy last week tying down 2 jobs at the same time, school kids & sick fluffy animals. I’ve had a few baking experiments that I haven’t got round to posting:


– ‘Rock’ biscuits that were jaw breaking (I had to bin them as they were inedible)

– Mini gluten-free Brioche that turned out surprisingly authentic

– Opera cake / Tiramisu hybrid birthday cake – joconde sponge soaked in rum with cherry mascarpone cream

This cardamom soured cream cake was inspired by Rachel Allen. This is a really simple recipe that has a lovely texture & delicate aroma of cardamom. I enjoyed a slice of this cake deservedly after a morning of mopping up dog wee.

Cardamom Soured Cream Cake (Gluten-Free)

100g rice flour

50g tapioca starch

50g potato starch

25g cornmeal

½ tsp bicarbonate of soda

1 tsp ground cardamom

1 egg

65g sugar

200ml soured cream

  1. Preheat the oven to 180C/GM4.
  2. Sift together all the dry ingredients.
  3. In another bowl, beat together the egg & sugar. Add in the soured cream & mix well.
  4. Fold in the dry ingredients and stir until just combined, taking care not to over mix.
  5. Pour into a greased loaf tin and bake for 35-40mins, or until an inserted skewer comes out cleancardamom-soured-cream-cake-1doc

Served with more cream & blueberries

4 responses to “Cardamom Soured Cream Cake (Gluten-Free)

  1. Great blog!
    I have recently gone gluten-free and am currently trying to make brioche. Your mini brioches look so nice, yet I couldn’t find the recipe! Could you post it or email it to me?
    Thanks a lot!

  2. Pingback: Quick Bread (Daring Bakers Challenge Feb 2012) « creative recipes for wandering minds·

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