Orange-almond sour cream cake with chocolate
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Orange-almond sour cream cake with chocolate
  Chocolate    Cakes    Creams  
Last updated 6/12/2012 12:45:45 AM. Recipe ID 5709. Report a problem with this recipe.
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      Title: Orange-almond sour cream cake with chocolate
 Categories: Chocolate, Cakes
      Yield: 8 Servings
    1/3 c  Chocolate mini-morsels OR 2
           -ounces semisweet
           Chocolate cut into small
    1/2 ts Orange-flavored liqueur
      1 ts PLUS 1 2/3 cups sifted cake
      2    Eggs
    2/3 c  Sour cream
      1 ts Orange flower water * OR
           -vanilla extract
    2/3 c  Sugar
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/3 c  Unblanched sliced almonds,
           -toasted, cooled
           And ground fine (1 1/4
      1 tb Grated zest from 1 medium
     11 tb Unsalted butter, softened
           * NOTE: The orange flower
           -water, which is used to
           The batter, is distilled
           -fromn orange blossoms
           And can be purchased at
           -liquor stores, pharmacies
           And Middle Eastern or Indian
           -food narkets.
           ORANGE SYRUP
    1/3 c  Sugar
      3 tb Orange juice
    1/4 c  Orange-flavored liqueur
  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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Recipe ID 5709 (Apr 03, 2005)

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