Gateau Grand Marnier Orange Liqueur Cake Recipes

GRAND MARNIER CAKE

Steps:

• Gather the ingredients.
• Cream butter with 1 cup of the sugar until light and fluffy.
• Beat in egg yolks.
• Sift together the dry ingredients; add to the first mixture alternately with sour cream, beating until smooth.
• Stir in orange zest and chopped pecans.
• Beat egg whites until stiff; fold into batter.
• Pour batter into a buttered 9-inch tube pan and bake at 350 F for 45 to 50 minutes.
• Combine remaining 1/2 cup sugar with orange juice and Grand Marnier; pour over hot cake.
• Decorate top with pecan halves. Cool on rack before removing from pan.
• Enjoy.

GATEAU GRAND MARNIER - ORANGE LIQUEUR CAKE

Steps:

• Preheat oven to moderate 350F.
• Cream butter with sugar until pale and fluffy.
• Beat in egg yolks, one at the time.
• Add Grand Marnier.
• Sift together flour, baking powder, and baking soda.
• Add dry ingredients to butter, alternating with sour cream, beginning and ending with dry ingredients and mixing until smooth.
• Stir in grated rind of orange and chopped walnuts.
• Beat until stiff egg whites and fold into batter. Pour batter into a greased 9-inch cake pan.
• Bake in the moderate oven for 50 to 55 minutes, or until cake tests done.
• Topping: Combine sugar, orange juice, and Grand Marnier.
• Pour over hot cake while it is in the pan.
• Sprinkle with almonds and let cake cool before removing from the cake.

CHOCOLATE ORANGE & GRAND MARNIER TRUFFLE CAKE

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.