Armenian Orange Cake
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Cake
- 2 cups brown sugar
- 2 cups sifted all-purpose flour
- 1⁄2 cup butter
- 1⁄2 teaspoon salt
- 2 tablespoons grated orange rind
- 1⁄2 teaspoon allspice
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 egg, slightly beaten
- 1⁄2 cup sliced almonds
-
Orange Whipped Cream Topping
- 1⁄2 pint whipping cream
- 2 tablespoons icing sugar
- 1 teaspoon grated orange peel
- 2 tablespoons Grand Marnier (or Cointreau)
directions
- Preheat the oven to 350°F.
- Combine the brown sugar, flour, butter, salt, orange peel and all-spice in a medium size bowl.
- Blend with a pastry blender (or mix with your hand) until the mixture is crumbly and completely blended.
- Grease a baking pan. Spread half of the crumb mixture on the baking pan and pressed the mixture down evenly.
- In a small mixing bowl, combine the baking soda, sour cream and egg. Stir to mix well.
- Add the sour cream mixture into the remaining half of the crumb mixture. Blend well.
- Pour the batter over the crumb base.
- Sprinkle the top with almond flakes or chopped nuts.
- Bake in the 350F oven for 40 to 45 minutes or until the tester comes out clean.
- Serve warm with the Orange Whipped Cream Topping.
- Orange Whipped Cream Topping:.
- Whip cream until stiff. Stir in sugar, peel and liqueur. Let stand for about one hour to let flavors blend.
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Reviews
-
This is a very well-known recipe from the Best of Bridge series of cook books (which are excellent). Be sure to use fresh baking soda. A mix of nuts is good - we like chopped pecans and walnuts. You cannot whip the cream with the liqueur - you add the liqueur after the cream is whipped. Be sure the cake is thoroughly baked - it may well take longer than 45 minutes.
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.