Orange Cointreau Cake Recipes

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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

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.

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

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

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