Yield: 1 servings
|1 cup||Sour cream, divided|
|2½ cup||Swans Down Cake Flour,|
|⅔ cup||(2 oz) Unblanched sliced|
|\N \N||Almonds, toasted, finely|
|¼ cup||Fresh orange juice|
|6 ounces||Bittersweet chocolate|
|\N \N||Finely grated|
|1½ teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|2 tablespoons||Grated orange zest|
|1 cup||(2 sticks) Unsalted butter,|
|⅓ cup||Grand Marnier**|
|½ cup||Heavy cream, scalded|
This centennial cake was created to celebrate Swans Down Cake Flour's 100th anniversary.
* Tip: Process toasted almonds with sugar and orange zest in a food processor for perfect texture.
** For non-alcoholic version, replace with additional orange juice.
Preheat oven to 350. Combine eggs, ¼ cup sour cream and vanilla. Set aside. Mix together dry ingredients and orange zest in a large bowl.
Add butter and remaining sour cream. Mix on low speed until moistened. Beat on medium speed until creamy. Gradually add egg mixture in thirds, mixing well after each addition. Spread batter in prepred 9-cup fluted tube pan. Bake until tester inserted in center comes out clean, 55 to 65 minutes. Remove cake from oven. Poke holes in top of cake. Brush with ½ of the Grand Marinier Syrup. Cool in pans 10 minutes. Invert onto cooling rack. Brush with remaining syrup. Cool before glazing with Chocolate Ganache.
GRAND MARNIER SYRUP: Heat sugar, orange juice and Grand Marnier in a small saucepan until sugar is dissolved.
CHOCOLATE GANACHE GLAZE: Process chocolate in food processor or grate until very fine. Scald cream in a small saucepan. Add grated chocolate. Cover and let sit for 5 minutes. Gently stir until smooth.
If necessary, stir on low heat to melt chocolate. Place cake on cooling rack with waxed paper underneath to catch the drippings. Pour ganache glaze over cake.
Source: Harrison Daily Times, Tues., March 21, 1995 Typed for you by Marjorie Scofield March 27, 1995 Recipe By : Rose Levy Beranbaum From: Marjorie Scofield Date: 04-05-95 (159) Fido: Cooking