Sour milk cake

Preheat the oven to 180°C/gas mark 4. In a jug, stir the vinegar into the milk. In a large bowl, beat the butter and sugar together until fluffy. Mix in the egg, then stir in half of the milk mixture, combining totally. Mix in half the flour with the bicarbonate of soda, salt, cinnamon and nutmeg. Stir in the remaining milk and the vanilla, then fold in the remaining flour. Pour into a greased and lined 20cm round cake tin and level the top with a spatula, creating a slight dip in the middle. Bake for 1 hr, covering the top with tin foil after 30 mins. Allow to cool slightly, then turn out onto a rack to cool completely. Whip the double cream until thick, then fold in the icing sugar. Top the cake with the cream mixture, spreading it out to the sides. Dust with the extra cinnamon and serve.

Serves 8 250ml whole milk 1 tsp vinegar 100g unsalted butter, softened, plus extra for greasing 200g sugar 1 egg 250g plain flour, sifted 1 tsp bicarbonate of soda pinch of salt 1 tsp ground cinnamon, plus extra for dusting 1 tsp freshly grated nutmeg...