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Recipe for :

Cointreau Angel Food Cake with macerated fruit and a Cointreau Glaze
 

There is nothing quite like adding a top class liqueur to a recipe to transform it from being perhaps something rather drab into something exceptional. One such liqueur is the world famous Cointreau.

I have reproduced a few of their recipes on Hub-UK to give you a taste of what can be achieved but more recipes as well as information about Cointreau itself can be found at their web site <click here>

Ingredients

Cointreau Angel Food Cake:
1 1/2 cups cake flour, sifted
1/8 teaspoon salt
12 egg whites
1 teaspoon cream of tartar
1 3/4 cups sugar
1 1/2 teaspoons orange extract
1 1/2 teaspoons Cointreau

Cointreau Macerated Fruit:
2 x 11 oz. cans Mandarin oranges in light syrup
1/4 cup Cointreau
2 cups sliced strawberries
1 cup raspberries
1 cup blueberries

Cointreau Glaze:
1/4 cup orange juice
2 1/2 cups powdered sugar
1/4 cup Cointreau
1 1/2 cups whipped cream

Method

Cointreau Angel Food Cake:

  • Sift together flour and salt. Set aside. Beat egg whites at medium speed until frothy. Add cream of tartar, increase the speed to high, and slowly add sugar, whipping until whites are stiff and shiny, about three minutes. Reduce speed to low, add orange extract, Cointreau, flour and salt, and mix just until flour is incorporated. Pour batter into an ungreased tube pan. Run a knife through batter to break up any air pockets. Bake at 350°F. for about 45 minutes, until it springs back when pressed. Cool cake upside down on a rack or on top of a wine bottle.

Cointreau Macerated Fruit:

  • Drain Mandarin oranges, reserving syrup. Boil syrup until reduced by 2/3. Chill, then add Cointreau. Pour syrup over fruit and let macerate for 30 minutes.

Cointreau Glaze:

  • Whisk orange juice and Cointreau into powdered sugar until smooth. Slice cake into two layers. Set top layer aside. Cut a channel out of lower layer, leaving the walls of the cake at least 1/2" thick. Fill channel with 1/2 of the macerated fruit. Replace top layer of the cake and drizzle Cointreau glaze across top and sides.

To serve:

  • Slice cake and plate with a 2-tablespoon rosette of whipped cream and 1/4 cup of the Cointreau macerated fruit.

Serves 12

To visit the Cointreau web site <click here>

© Cointreau

 
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