Coffee with sour cream gives this cake a distinctive flavour.

Ingredients

• ½ tsp baking soda
• ½ cup coffee, cooled
• 175 grams butter, softened
• 1 cup castor sugar
• 3 eggs
• 2 cups self rising flour
• ½ cup sour cream

Method

1. Dissolve the baking soda in the coffee and set aside. Beat the butter and sugar together until light and fluffy.
2. Beat in the eggs one at a time. Stir in the sour cream.
3. Sift the self rising flour and fold into the creamed mixture with the cooled coffee. Turn into a greased and lined 23cm cake tin.
4. Bake at 180ºC for 35 minutes or until a skewer inserted comes out clean. Cool in the cake tin for 10 minutes before turning out onto a cake rack to cool. Ice with White Chocolate and Coffee Ganache and decorate with icing sugar-dusted walnuts if wished.