Ingredients
Cake:
Topping:
1/2
1/3
Homemade orange liquor:
1/4
Preparations
Preheat oven to moderate 350 degrees F./ 180 C
Take a bowl and beat butter with sugar until fluffy.
Take a small bowl and start beating the
egg yolks one at a time (this helps keep the texture of the cake light).
Add the liquor or orange juice and mix gently.
Sift flour, baking powder, and baking soda into a bowl.
Then toss it into the butter mixture and combine.
Then add sour cream little by little till it all blends in well and turns creamy.
Sprinkle grated rind of orange and chopped walnuts.
Beat the separated egg whites till form stiff peaks or hold shape. Fold into the batter mix.
Take a rectangular pan and grease it. Layer it with baking paper and pour the batter.
Bake for an hour (Check after 45 minutes
to see how the cake is cooked, you can take a call to increase or
decrease the minutes of baking post that).
For the flavour to stay, make sure not to over-bake and dry the cake.
Now for the sweet drizzle, mix sugar
powder, orange juice and liquor or more orange juice and mix.
Pour it gently over the hot cake taken out of the oven.
Sprinkle with almonds and set aside to cool.
Homemade orange liquor:
Mix all the ingredients except the
clove. Cover and set it aside for 15-20 days. During the last week, add
the cloves, stir and let it sit for a minimum of 3 days.
The cake is already juicy and sweet, but
if you prefer a more soaked and sweeter one, you can caramelize the top
(Boil equal parts sugar and water on a high flame till they combine and
turn lightly golden and sticky).