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Choc-Chip Orange Sour Cream Cake

A community recipe by

Not tested or verified by Nigella.com

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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 ounce superfine sugar
  • 2 teaspoons orange zest (grated)
  • 4 eggs
  • 4 ounces chocolate chips
  • 6⅗ fluid ounce sour cream
  • 17½ fluid ounce all-purpose flour
  • ¼ teaspoon baking soda

For the Orange Syrup

  • 4⅖ fluid ounce sugar
  • 2⅕ fluid ounce 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.

  • 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.
  • Additional Information

    Keep in the fridge in warm weather.

    Keep in the fridge in warm weather.

    Tell us what you think

    What 1 Other has said

    • Hi 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

      Posted by on 22nd November 2014
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