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orange tea cakes with grand marnier sauce

kind of craving these now… hi friends. i haven’t got much time tonight. my place looks like it’s exploded (clothes to iron everywhere…) and i need to practice a little for tomorrow’s preso. let alone pack for amsterdam at the end of the week. therefore saying hi and bye! love, s
orange tea cakes with grand marnier orange blossom sauce
recipe by douce steiner – makes 4 mini tea cakes
ingredients:
1 egg
85 g confectioners’ sugar
1 pinch salt
60 g melted butter + some more for greasing
1 1/2 tbsp. milk
1/2 organic orange, zest and juice
1/2 organic lemon, zest and juice
1/2 tsp. baking powder
85 g flour + some more for dusting
directions:
butter the cake pans and dust with flour. preheat the oven to 180 degrees c / 360 f. for the cakes, combine the egg with the confectioners’ sugar in a bain marie / water bath. with an electric mixer, beat while warming the mixture slowly, until creamy-thick. remove from the bain marie and put the bowl into ice cold water (really chilled with ice, preferrably), continue to beat until cold. add all other ingredients in the indicated order and stir until smooth. fill carefully into the molds. bake for 10 to 15 minutes. let cool for a couple of minutes before removing the cakes from their pans. saturate the cakes with the grand marnier orange blossom sauce right before serving. you can serve the cakes warm right out of the oven or later, when cold. by the way, douce recommends to prepare the dough at least 1 day in advance, then store in the fridge.
for the grand marnier orange blossom sauce:
1/4 l orange juice
100 g sugar
1 tsp. corn starch
3 tbsp. grand marnier
1 tsp. orange blossom water
2 large oranges, filled

directions for the grand marnier orange blossom sauce:
for the orange sauce fillet the oranges and put the segments aside in their juice. put the orange juice and sugar in a saucepan and bring to a boil. combine the corn starch with a little grand marnier, then add tot he boiling liquid. keep on cooking for a minute or so. let cool slightly before adding the grand marnier and orange blossom water. 
to assemble:
distribute the orange segments onto a plate. add some of the orange sauce. place a cake on top. soak with a little more sauce. 
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