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Orange-almond Sour Cream Cake With Chocolate Chips

Author/Submitted by:
Servings: 8
Categories: Cakes / Chocolate / Desserts

Ingredients:
1/3  cup  Chocolate mini-morsels OR 2, ounces semisweet
    Chocolate cut into small, pieces
1/2  teaspoon  Orange-flavored liqueur
1  teaspoon  PLUS 1 2/3 cups sifted cake, flour
2    Eggs
2/3  cup  Sour cream
1  teaspoon  Orange flower water * OR, vanilla extract
2/3  cup  Sugar
1  teaspoon  Baking powder
1/2  teaspoon  Baking soda
1/2  teaspoon  Salt
1/3  cup  Unblanched sliced almonds, toasted, cooled
    And ground fine (1 1/4, ounces)
1  tablespoon  Grated zest from 1 medium, orange
11  tablespoons  Unsalted butter, softened
    * NOTE: The orange flower, water, which is used
   
    The batter, is distilled
    orange blossoms
    And can be purchased at, liquor stores, pharm
    And Middle Eastern or Indian, food narkets.
    ORANGE SYRUP
1/3  cup  Sugar
3  tablespoons  Orange juice
1/4  cup  Orange-flavored liqueur

Directions:
For the cake: Grease and flour a 6-cup fluted tube pan and set aside. Mix the chocolate chips and liqueur in a small bowl. Add 1 tablespoon of flour and toss to coat the chips. Set aside. Beat the eggs, 3 tablespoons of the sour cream, and the orange flower water in a medium bowl; set aside. Mix the next six ingredients plus the remaining 1 2/3 cups of flour in a large bowl at very low speed. Add the butter and remaining sour cream; beat at low speed until the dry ingredients are moistened. Beat a t medium speed for 1 1/2 minutes to aerate and develop the cake's structure. Gradually beat in the egg mixture, one-third at a time, scraping down the sides of the bowl as it becomes necessary. Stir in the chocolate chip mixture. Adjust the oven rack to middle position and heat the oven to 350F. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake until a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 minutes. Transfer the cake in its pan to a wire rack. Prick the entire cake top with a toothpick. For the syrup: Put the sugar, orange juice, and orange-flavored liqueur in a small saucepan. Bring to a boil and simmer until the sugar dissolves, about 1 minute. Brush the top of the cake with half the syrup. Cool the cake in the pan for 10 minutes. Remove the cake from the pan and place, rounded side up, on a cake plate. Brush cake surface with the remaining syrup; cool completely. (Can wrap and store at room temperature up to 3 days, refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the cake to room temperature.) Cut cake in slices and serve. Makes 8 servings. [ COOKS Magazine; October 1989 ]


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