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How To make Orange Almond Sour Cream Cake with Chocolate Chips
1/3 c Chocolate mini-morsels OR 2
-ounces semisweet Chocolate cut into small -pieces 1/2 ts Orange-flavored liqueur
1 ts PLUS 1 2/3 cups sifted cake
-flour 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 -ounces) 1 tb Grated zest from 1 medium
-orange 11 tb 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 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 ]
How To make Orange Almond Sour Cream Cake with Chocolate Chips's Videos
Sunset Magazine's Whole Orange Cake | Genius Recipes
In this spunky whole orange cake, you blitz fresh chunks of orange--skin, pith, and juicy flesh--in the food processor 'til only tiny flecks of skin remain. The cake is incredibly moist, with a flavor that’s marmalade-like but brighter. GET THE RECIPE ►►
Serves: 12
Prep time: 30 min
Cook time: 1 hrs
Ingredients
2 sticks (225g) unsalted butter, softened, plus more for the pan
1 1/4 cups (250g) sugar
3 large eggs
2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
2 1/2 cups (315g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder (see note)
1 1/2 cups (185g) confectioners’ sugar
2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange
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The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
A new way to bake orange cake! I won't buy cake anymore! A new perfect recipe for quick cake, just bake it! Just delicious! The orange cake in the oven is better than in the store! So little time can be done. Cake contains a minimum of the simplest ingredients and does not contain chemicals. Be sure to try this homemade orange cake at home - you will love it and you bake it every day! Find out how to bake cake! Simple and delicious! How to cook Here are some practical recipes on my Food Channel! Everything is very simple, useful and delicious!
Turn on subtitles! They work for you! Let's make delicious orange cake which melts in your mouth! No eggs, no milk! Subscribe, like and cook!
Recipe and ingredients:
3 eggs.
pinch of salt
150 gr sugar
150 ml vegetable oil
150 ml orange juice
Grated orange sest
220 gr flour
10 gr baking powder
Honey
Coconuts
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Best Fudgy and Moist Keto Chocolate Muffins
Start the day with chocolate by making these Keto Fudgy Chocolate Muffins! These muffins are super easy to make and are exploding with chocolatey goodness in every bite! Have your kitchen smelling good and a sweet treat in less than 30 minutes!
Printable recipe:
Want more easy keto friendly recipes? Be sure to pre-order my new cookbook! Jenniferbanz.com/cookbook
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
Check out Anna's brand new chocolate chip cookie recipe here:
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Cinnamon Sour Cream Cake Recipe
LeGourmetTV Is Now Glen & Friends Cooking!
Julie shows us the recipe for her Aunt Eileen's Cinnamon Sour Cream Cake. A perfect snack cake recipe that is mixed in one bowl, and takes very little time to prepare.
Ingredients:
90 mL (6 Tbsp) butter
250 mL (1 cup) sugar
2 eggs
325 mL (1 ⅓ cup) All-Purpose Flour
7 mL (1 ½ tsp) baking powder
5 mL (1 tsp) each, baking soda & cinnamon
250 mL (1 cup) sour cream
250 mL (1 cup) chocolate chips
Method:
Pre-heat oven to 350ºF
Grease and flour a 9x13 cake pan
Combine and cream together butter, sugar, and eggs (reserve 1 Tbsp of sugar for sprinkling later)
Combine dry ingredients
Combine dry ingredients with the butter mixture in 3 or 4 additions, mixing well each time.
Fold in the sour cream
Pour batter into prepared cake pan and top with chocolate chips and sprinkle on reserved sugar.
Bake at 350ºF for about 30 minutes - or until cake tester comes out clean.
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