Orange Cointreau Cake Recipes

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.

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.

Steps:

• Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
• Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
• Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
• Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.

Steps:

• Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
• Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
• Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
• Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer - don't soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
• Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
• To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.