Choc-Chip Orange Sour Cream Cake
A community recipe by toowoombagirlNot tested or verified by Nigella.com
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Preheat the oven to 175°c. Grease and flour a 20cm ring tin. Combine butter, rind and sugar in medium bowl, beat with electric mixer till light and fluffy: beat in eggs 1 at a time, until well combined. Fold in chocolate chips and sour cream, then sift in the flour and bicarb. Spread into pan and bake for 55 mins until smooth. Stand 5 minutes before turning onto a wire rack. Orange Syrup: Combine sugar and juice in saucepan, stir over heat, without boiling, till sugar dissolves, bring to the boil, remove from heat. Place tray under rack, pour hot syrup evenly over hot cake.
Preheat the oven to 175°c. Grease and flour a 20cm ring tin. Combine butter, rind and sugar in medium bowl, beat with electric mixer till light and fluffy: beat in eggs 1 at a time, until well combined. Fold in chocolate chips and sour cream, then sift in the flour and bicarb. Spread into pan and bake for 55 mins until smooth. Stand 5 minutes before turning onto a wire rack. Orange Syrup: Combine sugar and juice in saucepan, stir over heat, without boiling, till sugar dissolves, bring to the boil, remove from heat. Place tray under rack, pour hot syrup evenly over hot cake.
Introduction
This is a really good cake because it keeps for so long with its syrup.
This is a really good cake because it keeps for so long with its syrup.
Ingredients
Serves: 6
Metric
Cups
For the Cake
- 185 grams unsalted butter
- 313 millilitres caster sugar
- 2 teaspoons orange zest (grated)
- 4 eggs
- 100 grams chocolate chips
- 188 millilitres sour cream
- 500 millilitres plain flour
- ¼ teaspoon bicarbonate of soda
For the Orange Syrup
- 125 millilitres sugar
- 63 millilitres orange juice
For the Cake
- 7 ounces unsalted butter
- 10⅞ fluid ounces superfine sugar
- 2 teaspoons orange zest (grated)
- 4 eggs
- 4 ounces chocolate chips
- 6⅗ fluid ounces sour cream
- 17½ fluid ounces all-purpose flour
- ¼ teaspoon baking soda
For the Orange Syrup
- 4⅖ fluid ounces sugar
- 2⅕ fluid ounces orange juice
Method
Choc-Chip Orange Sour Cream Cake is a community recipe submitted by toowoombagirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Keep in the fridge in warm weather.
Keep in the fridge in warm weather.
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What 1 Other has said
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Posted by on 22nd November 2014
Show more commentsHi I cooked this cake using ingredients and following method to the letter. The cake failed to rise at all. Could the amount of raising agent compared flour be the problem? I used plain flour, was that correct. I am in Australia and we use grams for dry ingredients and mils for liquids. I did check and 500mls of flour is the equivalent to 500gms. So not sure what I did wrong? Look forward to any suggestions Cheers Julie Matherson