ORANGE-ALMOND SOUR CREAM CAKE WITH CHOCOLATE

      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
            -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 ]
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