125g of unsalted butter or margarine
1 cup of granulated sugar
3 large eggs
2 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of baking soda
2/3 cup of sour cream or plain yogurt
1 1/2 to 2 tablespoons of orange zest
1 cup of chopped walnuts or hazelnuts
For the topping
1/2 cup of granulated sugar
1/3 cup of orange liqueur
1 cup of orange juice
125g of unsalted butter or margarine
1 cup of granulated sugar
3 large eggs
2 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of baking soda
2/3 cup of sour cream or plain yogurt
1 1/2 to 2 tablespoons of orange zest
1 cup of chopped walnuts or hazelnuts
For the topping
1/2 cup of granulated sugar
1/3 cup of orange liqueur
1 cup of orange juice
This cake should be made the evening before
Beat the butter or margarine and sugar together
Add the eggs one at a time, beating well after each addition
Sift the flour with the yeast and baking soda
Alternate adding the sour cream (or plain yogurt) with the dry ingredients
Add the orange zest and chopped nuts
Pour into a greased cake pan
Bake in a moderate oven (325°F) for 50 to 55 minutes
Mix the topping ingredients, making sure the sugar is fully dissolved
While the cake is still warm, slowly pour the topping over the entire surface, poking holes with a fork or skewer
Serve at room temperature.
