Hazelnut, cinnamon and sour cream cake from The Guardian Cook supplement, May 2, 2015 (page 8) by Claire Thomson

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Notes about this recipe

  • Frenchfoodie on April 30, 2021

    A good way to use up half a pot of sour cream (scaled to 2/3 recipe in smaller plan) in vaguely cheesecake form. Good definition between base and topping though base was a little crunchy with sugar. Quick and easy with decent taste but not one I will rush back to.

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