Sour milk cake goes 'yum'

Although I managed to really burn my finger while taking the cake out of the oven, I forgive it. Well the cake didn't make me run desperately around in the kitchen looking for ice spray, I did. But my finger's alive and so is the cake. Double luck or what?
My mom recently nagged at me for not having any ordinary cake recipes. Any normal ones. So I had a use-this-sour-milk-from-the-fridge mission and know what? I had a recipe. Well, almost.


The inspiration came from the Estonian cooking magazine Oma Maitse. I substituted sour cream with sour milk and used frozen rhubarb and raspberries instead of sliced rhubarb. I also reduced the quantity to 2/3 and did some nice sugar tricks. I believe my mom's going to adopt the recipe now and next time I'd really like to use more topping on the cake. Not twice as much, but definitely more! I'll also chop the nuts into smaller bits (and maybe they won't do a disappearing trick into the cake).


Sour milk cake with raspberries and rhubarb

60 g butter at room temperature
60 g powdered sugar
60 g chopped nuts (hazelnuts, walnuts)
1 tsp cinnamon
90 g soft brown sugar
70 g sugar
1 egg
150 g flour
1 tsp baking soda
2 dl sour milk
100 g (frozen) raspberries
100 g (frozen) sliced rhubarb

1. Melt half of the butter and mix with nuts, powdered sugar and cinnamon.
2. With an electric mixer, beat together the rest of the butter, sugar and egg. Then add sour milk.
3. Mix together flour and soda, add to the mixture. Finally add raspberries and rhubarb.
4. Grease a rectangular baking pan and pour the batter into it. Then crumble the topping onto the batter.
5. Bake at 180C for 30-35 minutes. Serve warm (with ice cream) or cooled, cut into rectangles.



The cake is equally good served warm or cooled. The raspberries bring out a nice sour flavour, at the same time the cake is quite sweet. My topping slowly sinked into the batter while baking and only marks of it were left on top of the cake, but every bite into a cinnamon flavoured nut was like an unexpected surprise that completed the sour juicyness of the berries.
Now my mom can hide her rhubarb cake recipe, we've got one!