|8.5||dl||white flour||4||dl||sour cream|
|0.5||dl||white sugar||2||dl||syrup (golden or brown)|
|0.5||dl||white flour||50||g||melted butter|
You can use 0.5 dl oil instead of the butter.
Heat the oven to 175 C. Butter a 1.5 l cake tin and dust it inside with flour.
Put all the wet ingredients into the mixer. Put all the dry ingredients into a separate bowl and sieve thoroughly. It is most important that the bicarbonate is well mixed into the flour.
When all is ready, mix all ingredients quickly. Immediately put the mixture into the tin, and into the oven. Do not waste any time - the bicarbonate reacts at once with the sour milk, and the "lift" quickly disappears if you mess about.
Bake at 175 C for 50 - 60 minutes.