Orange Sour Cream Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Beat the butter until soft. Add the sugar and beat until light and fluffy. Gradually add the eggs. Next beat in the orange zest and sour cream, then sift in the flour and baking powder and fold in to combine. Tip the mixture into a greased and lined cake tin, then bake at 180 degrees c for 40–50 minutes or until a skewer inserted into the center of the cake comes out clean. While the cake is cooking, make the glaze. Place the orange juice and marmalade in a saucepan. When the cake is cooked, take it out of the oven and let it sit in the tin for few minutes. Loosening around the edges using a blunt knife, carefully remove the cake from the tin, peeling away the baking paper, then transfer to a serving plate. Pour the marmalade glaze over the cake (after reheating it if it has cooled down), then allow the cake to cool down fully while soaking up the syrup.

Method:
Line an 8-inch square pan with buttered paper. In a saucepan stir together sugar, cocoa and salt, then add the milk and stir. Cook over medium heat stirring continuously until mixture starts to boil for 15 minutes. Turn heat to low and continue to cook without stirring until temperature reaches 234 °F (112 degrees C), approximately 30 minutes. Remove pot from heat, add the butter and vanilla. Do not stir. Cool to room temperature (110°F) (44 degrees C), approximately 30 minutes. Then beat with a wooden spoon just until mixture begins to lose some of it’s gloss. Then spread quickly in the prepared cake pan and let cool completely, overnight (at room temperature). Cut into squares. Store in an airtight container at room temperature.