Orange-Almond Sour Cream Cake With Chocolate Chips

* NOTE: The orange flower water -- which is used to flavor the batter -- is distilled from orange blossoms and can be purchased at liquor stores -- pharmacies and Middle Eastern or Indian food markets.

For the cake: Grease and flour a 6-cup fluted tube pan and set aside.

Mix the chocolate chips and liqueur in a small bowl.

Add 1 tablespoon of flour and toss to coat the chips. Set aside.

Beat the eggs, 3 tablespoons of the sour cream, and the orange flower water in a medium bowl; set aside.

Mix the next six ingredients plus the remaining 1 2/3 cups of flour in a large bowl at very low speed. Add the butter and remaining sour cream; beat at low speed until the dry ingredients are moistened. Beat a tsp medium speed for 1 1/2 minutes to aerate and develop the cake's structure.

Gradually beat in the egg mixture, one-third at a time, scraping down the sides of the bowl as it becomes necessary. Stir in the chocolate chip mixture. Adjust the oven rack to middle position and heat the oven to 350F. Pour the batter into the prepared pan and smooth the surface with a spatula.

Bake until a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 minutes. Transfer the cake in its pan to a wire rack. Prick the entire cake top with a toothpick. For the syrup: Put the sugar, orange juice, and orange-flavored liqueur in a small saucepan. Bring to a boil and simmer until the sugar dissolves, about 1 minute.

Brush the top of the cake with half the syrup. Cool the cake in the pan for 10 minutes.

Remove the cake from the pan and place, rounded side up, on a cake plate. Brush cake surface with the remaining syrup; cool completely.

(Can wrap and store at room temperature up to 3 days, refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the cake to room temperature.) Cut cake in slices and serve.

COOKS Magazine; October 1989