Orange Sour Cream Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert
Orange Sour Cream Cake is juicy, sweet and extraordinarily scrumptious. Have this cake with your evening tea and enjoy it to the fullest
Watch this Masala TV video to learn how to make Orange Sour Cream Cake and Chocolate fudge Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 11 January 2020.
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Orange Sour Cream Cake:
Ingredients
Butter 200 gm
Caster sugar 200 gm
Eggs 2
Zest of orange 1
Sour cream 200 ml
Flour 300 gm
Baking powder 2 tsp
Juice of orange 1
Marmalade 100 gm
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.
Chocolate fudge :
Ingredients
Caster sugar 3 cup
Cocoa 2/3 cup
Salt 1/8 tsp
Milk 1-1/2 cup
Butter ¼ cup
Vanilla 1 tsp
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.
Blueberry Sour Cream Coffee Cake
This is an amazing coffee cake with a crisp like crust outside texture and a soft moist tender inside. Blueberries and pecans make this a great treat. And it is so easy to make.
BLUEBERRY SOUR CREAM COFFEE CAKE
1 cup butter, softened
2 1/2 cups raw sugar (divided)
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 pinch sea salt
2 cups flour
1 teaspoon baking powder
1 cup blueberries (fresh or frozen)
1 tablespoon cinnamon
1/3 chopped pecans
Preheat oven to 350°. Grease a bundt pan. Set aside.
Combine butter and 2 cups sugar. Mix well.
Add eggs and sour cream, mix well.
Add vanilla and salt.Mix well.
Combine flour and baking powder. Mix well.
Add flour mixture to butter mixture. Mix until just combine.
Sprinkle blueberries with a light dusting of flour. Mix.
Add blueberries to better. Mix until just combined.
Spoon 1/3 - 1/2 the thick batter into prepared pan.
Combine 1/2 cup sugar, pecans and cinnamon. Mix will.
Sprinkle pecans mixture over top of the batter that is in the pan.
Spoon rest of batter over the pecan mixture.
Bake for for 75 - 90 minutes, until a cake tester inserted into the middle of the cake comes out clean.
Let cool a few minutes before remove from pan and finishing cooling on wire rack.
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The Best Church Dessert - In Appalachia
I'm sharing a Fruit Cocktail Cake recipe I learned to make from my mother n law. When I wrote about it years ago, many folks had memories of eating the dessert at various church meals. The recipe is yummy, quick and easy, and it travels beautifully!
Fruit Cocktail Cake recipe can be found here:
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Sour Cream Facts
The benefits of Tatua Sour Cream and how to use it!
1936 SOUR CREAM Raisin Cake
1936 Sour Cream Raisin Cake - Welcome Friends! Welcome to another Sunday morning and our old cook book show. Today we're going to do another recipe out of the Walsh County cookbook, published in 1936. This is from Walsh County Grafton North Dakota and today we're going to do a sour cream raisin cake. I really like sour cream cakes they get all of their fat from the sour cream, they're usually really moist and have a nice texture.
Ingredients:
250 mL (1 cup) sour cream
250 mL (1 cup) white sugar
2 egg yolks beaten
500 mL (2 cups) flour
5 mL (1 tsp) soda
2 mL (½ tsp) salt
5 mL (1 tsp) cinnamon
5 mL (1 tsp) nutmeg
2 mL (½ tsp) vanilla
250 mL (1 cup) raisins, ground fine
2 egg whites, stiffly beaten
Method:
Pre heat oven to 180ºC (350ºF)
Mix sugar and sour cream into beaten egg yolks.
Stir in soda, salt, and spices.
Mix in the flour, add raisins and food in stiffly beaten egg whites.
Scrape into a greased 9x9” cake pan.
Bake for 25-35 minutes or until a tester just comes out barely clean.
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Easiest Sour Cream Dessert No Back/ No Cook only 2 ingredients with fruits
Amazing taste super easy sour cream recipes you can make at home today. This delicious recipe only requires sour cream, condensed milk, and fruit of your choice. You can make this for valentine's day or on any occasion.
Ingredients:
Sour cream 32 Oz
Condensed milk 14 Oz or as needed
Fruits of your choice.
About My Channel:
Appetizing kitchen is a cooking channel presenting delicious and easy to make food recipes mostly from Bangladesh, Indian, Pakistan, and from around the world; this includes Italian, American, Mexican, Middle eastern just to name a few. This cooking channel's goal is to simplify popular recipes for those who scared of cooking. Appetizing kitchen will also help cooks who love cooking but want to try something different. I make easy recipe videos for breakfast,lunch, dinner, and must mention about snack recipes. You will find spicy recipes and sweet recopies in my channel as well as dessert recipes. Check out all of my new recipes 2020.