Cointreau Cake Recipes

ORANGE COINTREAU CAKE

Orange Cointreau Cake image

A bit fussy to make - but so worth it. Oranges are in season here mostly in fall/winter. This cake tastes like spring.

Provided by evelynathens

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 eggs
1/2 cup sugar
1/2 cup all-purpose flour
1/2 cup butter, melted
2 medium oranges
3 egg yolks
1/2 cup sugar, plus
1 tablespoon sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
2 cups milk
5 tablespoons Cointreau liqueur (or other suitable orange liqueur)
2 cups whipped cream

Steps:

For genoise: Preheat oven to 375°F.
Lightly butter and flour a 9 inch cake pan.
Beat eggs and sugar in large, heatproof bowl until well-blended.
Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
Return bowl to mixer and beat until cool and quadrupled in volume.
Gently fold in flour, then butter, do not overmix.
Pour into prepared pan.
Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
Invert onto rack and let cool.
For custard: Finely grate zest off the 2 oranges; reserve oranges.
Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
Scald milk.
Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
Add peel.
Place plastic wrap directly onto surface and cool completely.
To assemble: Cut cake into 3 even layers using a long, serrated knife.
Brush each layer with some of the Cointreau.
Set 1 layer on a cake plate and spread with half of custard.
Repeat with second layer.
Add third layer.
Frost top and sides with whipped cream.
Thinly slice and remove membranes from sections of reserved oranges.
Try to make attractive pieces.
Decorate top of cake with these if desired.
Refrigerate until ready to serve.

Nutrition Facts : Calories 399.5, Fat 21.2, SaturatedFat 12.1, Cholesterol 227, Sodium 169.3, Carbohydrate 45.7, Fiber 1.1, Sugar 31.1, Protein 8

COINTREAU MELT-IN-YOUR-MOUTH CAKE

Cointreau Melt-In-Your-Mouth Cake image

Sinful, but REALLY good. The glaze soaks in, making the cake very moist. I usually serve this cake with a "special coffee" made with Cointreau as well.

Provided by Just Call Me Martha

Categories Breads

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 12

Ingredients

1 box yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup orange juice
1/2 cup Cointreau liqueur
1 cup sugar
1/2 cup butter
1/4 cup orange juice
1/4 cup Cointreau liqueur
1 1/2 cups fresh raspberries (or strawberries)
1 tablespoon orange rind

Steps:

In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
Beat well for 10 minutes.
Pour into lightly greased bundt pan.
Bake at 350 for 45- 60 minutes until done.
Let stand 10 minutes.
Turn out of pan.
While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
Pour over cake while cake is still warm.
To serve, top each slice with fresh raspberries and a sprinkle of orange peel.

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