Recipe - Orange-Almond Sour Cream Cake With Chocolate Chips

1/3 cup Chocolate minimorsels OR 2
ounces semisweet
Chocolate cut into small
pieces
One half teaspoon Orangeflavored 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
One half teaspoon Baking soda
One half teaspoon Salt
1/3 cup Unblanched cut or sliced up almonds,
toasted, cooled
And ground fine (1 1/4
ounces)
1 tablespoon Grated zest from 1 medium
orange
11 tablespoon Unsalted butter, softened
* NOTE: The orange flower
water, which is used to
flavor
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 cup Sugar
3 tablespoon Orange juice
One fourth cup Orangeflavored liqueur

For the cake: Grease and flour a 6cup 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 One half minutes to aerate and develop the cake's structure. Gradually
beat in the egg mixture, onethird 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 orangeflavored 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 ]
Posted to MMRecipes Digest V3 #255

Date: Tue, 17 Sep 1996 18:50:50 0600

From: Perry & Lauri perryp@tcd.net