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Ingredients
| unsalted butter: 1/2 cup |
| multipurpose shortening: 1/4 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| sour cream: 1/2 cup |
| water: 1/2 cup |
| cake flour: 2 1/2 cups (sifted) |
| salt: 1/2 tsp |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| dates - deglet noor (chopped): 1 cup (chopped) |
| walnuts (chopped): 1/2 cup (chopped) |
| orange zest: 1 Tbl |
| orange juice: 2/3 cup |
| granulated sugar: 1 cup |
| whipped cream topping |
Torte Countess Krasinska ( Polish Dessert )
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
65 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350ºF. Grease & flour a 9 inch springform pan.
- Cream butter, shortening & 1 cup sugar until light and fluffy. Add eggs & beat well.
- Stir sour cream & water together.
- Sift dry ingredients together & add to butter mixture alternately with sour cream/water dilution, beating well after each addition.
- Stir in dates, nuts & orange peel.
- Pour into prepared pan & bake for 1 hour. Cool 15 minutes.
- While cake is cooling, simmer orange juice with 1 cup sugar until sugar dissolves.
- Remove cake from pan & place on a round serving plate.
- Pierce cake top all over with a handy gadget like mine or use a cake tester or toothpick.
- Pour orange syrup all over the top of the cake, artfully dripping it down sides.
- Serve with unsweetened whipped cream dolloped in the center & piped around edges.