Best 4 Orange Cointreau Cake Recipes
The orange Cointreau cake is a delicious and refreshing cake that is perfect for any occasion. The combination of sweet oranges, Cointreau, and a moist cake base creates a flavor that is both unique and tantalizing. The cake is also incredibly easy to make, making it a great option for beginner bakers. With just a few simple ingredients and a little bit of time, you can create a dessert that is sure to impress your family and friends.
Let's cook with our recipes!
ORANGE COINTREAU CAKE
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
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
ORANGE COINTREAU CAKE
Be sure to include this cake when planning your next party. It is moist,crumbly textured,citrusy with a hint of alcohol; super delicious. It will definitely make it to your list of cake favorites.
Provided by fourservings
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 170°c (338°f)
- Add baking powder and salt to flour and mix .
- With a a cake mixer, mix butter and sugar to a creamy mass. This will take approximately 3minutes.
- Add eggs two at a time and mix on high speed between each addition.
- Add flour mixture half a cup at a time, cointreau and orange rind.
- Bake for 40minutes or till skewer comes out clean.
COINTREAU MELT-IN-YOUR-MOUTH CAKE
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
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.
OLD-FASHIONED ORANGE LAYER CAKE
THIS is a very old-fashioned cake, tender and moist, with a good orange flavor.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Add flour to the creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and zest; beat until smooth. Spread glaze between layers and over the top and sides of cake.
Nutrition Facts : Calories 576 calories, Fat 22g fat (13g saturated fat), Cholesterol 140mg cholesterol, Sodium 472mg sodium, Carbohydrate 92g carbohydrate (71g sugars, Fiber 1g fiber), Protein 6g protein.
Great tips to bake an exquisite cake
Baking a delectable cake requires careful attention to detail and a few tricks up your culinary sleeves. Here are some essential tips to ensure a perfect and indulgent treat every time you bake an orange Cointreau cake:
- Use fresh oranges: The vibrant flavors and aromatic zest of fresh oranges are vital for a flavorful cake. Opt for juicy and ripe oranges to achieve the most delightful results.
- Zest the oranges meticulously: Take care when zesting the oranges to avoid the white pith underneath, as it can impart a slightly astringent taste. Use a fine grater to obtain the outermost layer of the oranges, where the majority of the flavorful essential citrus oil resides.
- Use real Cointreau: The distinctive orange liqueur, Cointreau, plays a pivotal role in enhancing the citrus flavors in this cake. If you don't have Cointreau, consider using Grand Marnier or another orange-flavored liqueur as a suitable alternative.
- Cream the butter and sugar properly: This step is fundamental in creating a smooth and light cake batter. Ensure the butter and sugar are creaming for at least 5 minutes, until the mixture is light and fluffy. This incorporation of air will result in a cake with a soft and airy texture.
- Gradually add the eggs: Incorporate the eggs one at a time, beating well after each addition. This gradual prevents the eggs from curdling and ensures they are fully combined with the batter.
- Don't overwork the batter: Over-worked batter can result in a tough and chewy cake. After combining the wet and dry ingredients, mix until just combined. Over-handling the batter will induce gluten formation, leading to a denser texture.
- Bake at the right temperature: The temperature of your ovens plays a critical role in achieving the perfect cake. Ensure your ovens preheating is accurate and maintain a stable temperature throughout the entire duration of the cake. This will help prevent the cake from browning too quickly or undercooking.
- Let the cake cool completely: Allowing the cake to cool completely before frosting or serving is highly recommended. This will ensure the frosting sets properly and prevents it from becoming too runny. Additionally, the flavors in the cake have a chance to deepen and meld together, resulting in a harmonious and delectable taste.
Indulge in a delightful culinary experience
In conclusion, the orange Cointreau cake captivates with its vibrant citrus flavors, perfectly complemented by the rich and creamy frosting. By following the tips and carefully adhering to the recipe, you can effortlessly create this culinary masterpiece, leaving your taste buds delighted and craving more. Embark on this flavorful journey with confidence, and prepare to indulge in a truly unforgettable dessert experience.
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