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Thanks, Cathan. I'm going to go for it.
Creme fraiche is very similar to sour cream, just a bit higher in fat so I'm sure it would be fine to use. You could also "sour" some single cream if you have that by adding some lemon juice - about 1 tablespoon to 100 ml. Hope this helps.
Dan Lepard's recipe for marble cake includes 65g of sour cream (which I forgot to buy) can I use crème fraiche instead?
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