Scarlett WOrange Cake
December 3rd 2008 06:00
Orange Cake
About cointreau
Cointreau (pronounced [kwan’-tro]) is a brand of triple sec liqueur, and is produced in Saint-Barthélemy-ďAnjou, a suburb of Angers, France. Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil and Saint-Raphaël, Haiti.
INGREDIENTS
Makes 4-5 pcs
For the cake filling
2 eggs, large
35 gm sugar
40 gm self-raising flour
½ orange zest, finely grinded
1 teaspoon orange juice
½ teaspoon butter, melted
5 Japanese preserved sweet chestnuts
cooked red beans, as needed
lyceum berries, as needed
For preserved sweet orange
4-5 oranges, about 5-7 cm in diameter
640 gm water
640 gm sugar
1 tablespoon cointreau
1. Preheat the oven to 180ºC.
2. To prepare the preserve sweet orange, cut the oranges into halves and scoop out flesh. Place the orange into a pot, fill in water to cover the whole and cook for 5 minutes. Take the orange out and leave to cool. Set aside.
3. For the cake filling. Boil the water and sugar in a pot. Turn off the heat and leave to cool.
4. Add in cointreau and orange peel, leave to soak for 3 hours to give preserved sweet orange peel. Set aside.
5. Whip the eggs and sugar together until stiff. Sift the self-raising flour and stir into the egg mixture until well mixed.
6. Add in the finely grinded orange zest, orange juice, cointreau and melted butter, mix well.
7. Place 1 chestnut, some cooked red beans, lyceum berries and green peas into each prepared sweet orange, then pour in the cake batter, about 80% full. Repeat to make 4-5 oranges.
8. Place oranges in a basin over a bowl of warm water.
9. Bake for about 40 minutes until well cooked.
10. Serve.
Tips:
1. Cook the orange in water for 5 minutes to remove the bitter flavour.
2. Bake the cake above water to let the heat evenly distributed.
**From “Fine Desserts with Less Sugar” and “Wikipedia, the free encyclopedia”**
| 65 |
| Vote |
subscribe to this blog
