Orange Sabayon Cups
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of ground cardamom 1/4 teaspoon of salt
- 2 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- Espresso powder for dusting (optional)
- Orange sabayon
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 cup of orange liqueur or 1 cup of freshly squeezed orange juice
- Preheat oven to 350oF and grease 9-inch square baking pan or dish.
- Whisk well or thoroughly sift all the dry ingredients into a large bowl. Beat eggs and sour
cream into a separate bowl.
- Add into the dry ingredients and mix until smooth, but be careful not to over mix as it will
toughen the batter.
- Spread batter evenly onto the greased pan and bake for about 25 minutes or until toothpick
comes out clean. Let it cool for 15 minutes then transfer to a cooling rack.
- Pinch a portion to build a little mound into the chocolate cups, spoon the orange sabayon
on top, and dust with espresso powder.
- Measure out ingredients and make once your cake is cooling down on the rack.
- Set up a double boiler over high heat and once it is at a rolling boil whisk egg yolks, orange
juice or orange liqueur, and sugar, in the top boiler. Reduce heat to low and continue to stir with a heat-proof spatula for 10 minutes, remove from heat, whisk until it’s thickened with a pale yellow color. This mixture should not get too hot to the point where you can’t taste it with your clean finger! Serve warm and drizzle over your cardamom coffee cake.