I have a long way to go on food photography, not the best shot... However, the cake is delicious.
This recipe is adapted from an old Vincent Price cookbook.
Ingredients for cake:
- 1 cup butter + one more tsp for greasing a pan
- 1 cup sugar
- 3 eggs (yolks only - make sure to save the whites in a separate bowl)
- 1 tsp Grand Marnier
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/4 cup sour cream
- grated rind of 1 orange
- 1 cup chopped walnuts
Ingredients for topping:
- 1/2 cup sugar
- 1 cup orange juice (preferably fresh squeezed)
- 1/3 cup Grand Marnier
- shaved chocolate as a topping once cake cools
1. Preheat oven to moderate 350F.
2. Cream butter with sugar until pale and fluffy.
3. Beat in egg yolks, one at the time.
4. Add Grand Marnier.
5. Sift together flour, baking powder and baking soda.
6. Add dry ingredients to butter, alternating with sour cream, beginning and ending with dry ingredients and mixing until smooth.
7. Stir in grated rind of orange and chopped walnuts.
8. Beat until stiff egg whites and fold into batter. Pour batter into a greased 9-inch cake pan.
9. Bake in the moderate oven for 50 to 55 minutes, or until cake tests done.
Combine sugar, orange juice and Grand Marnier. Pour over hot cake while it is in pan. The cake will slowly absorb the excess liquid like a sponge. Let cake cool and then dust with powdered sugar, decorate with shaved chocolate (dark or white).
**Personal notes: This cake is good but I'd like to make it again with the following changes: instead of walnuts I'd use almonds (put in a food processor until finely chopped - almost flower consistency). Instead of regular sugar for the topping I'd use confectioners sugar to get that nice sticky glaze, I'd add more Grand Mariner (to taste - a personal preference) and I'd poke fine holes in the top of the cake before pouring the liquid over it.
This cake pairs nicely with a dollop of fresh whipped cream and a hot cup of coffee. or tea
