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Ingredientes
- 1/3 c. Chocolate mini-morsels Or possibly 2 ounces semisweet
- Â Â Chocolate cut into small pcs
- 1/2 tsp Orange-flavored liqueur
- 1 tsp PLUS 1 2/3 c. sifted cake flour
- 2 x Large eggs
- 2/3 c. Lowfat sour cream
- 1 tsp Orange flower water * Or possibly vanilla extract
- 2/3 c. Sugar
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/3 c. Unblanched sliced almonds, toasted, cooled
- Â Â And grnd fine (1 1/4 ounces)
- 1 Tbsp. Grated zest from 1 medium orange
- 11 Tbsp. Unsalted butter, softened
- Â Â NOTE: The orange flower water, that is used to flavor
- Â Â The batter, is distilled fromn orange blossoms
- Â Â And can be purchased at liquor stores, pharmacies
- Â Â And Middle Eastern or possibly Indian food narkets.
- Â Â ORANGE SYRUP
- 1/3 c. Sugar
- 3 Tbsp. Orange juice
- 1/4 c. Orange-flavored liqueur
Direcciones
- For the cake: Grease and flour a 6-c. fluted tube pan and set aside. Mix the chocolate chips and liqueur in a small bowl. Add in 1 Tbsp. of flour and toss to coat the chips. Set aside. Beat the Large eggs, 3 Tbsp. of the lowfat sour cream, and the orange flower water in a medium bowl; set aside. Mix the next six ingredients plus the remaining 1 2/3 c. of flour in a large bowl at very low speed. Add in the butter and remaining lowfat sour cream; beat at low speed till the dry ingredients are moistened. Beat a t medium speed for 1 1/2 min to aerate and develop the cake's structure. Gradually beat in the egg mix, one-third at a time, scraping down the sides of the bowl as it becomes necessary. Stir in the chocolate chip mix. 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 till a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 min. 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 till the sugar dissolves, about 1 minute. Brush the top of the cake with half the syrup. Cold the cake in the pan for 10 min. Remove the cake from the pan and place, rounded side up, on a cake plate. Brush cake surface with the remaining syrup; cold completely. (Can wrap and store at room temperature up to 3 days, chill up to 7 days, or possibly freeze up to 2 months.) To serve: (Bring the cake to room temperature.) Cut cake in slices and serve.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 8 servings | |
| Calories 472 | |
| Calories from Fat 237 | 50% |
| Total Fat 27.13g | 34% |
| Saturated Fat 15.65g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 426mg | 18% |
| Potassium 159mg | 5% |
| Total Carbs 52.61g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 28.08g | 19% |
| Protein 5.88g | 9% |
