Orange Cointreau Cake

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“A bit fussy to make - but so worth it. Oranges are in season here mostly in fall/winter. This cake tastes like spring.”
1hr 10mins

Ingredients Nutrition


  1. For genoise: Preheat oven to 375°F.
  2. Lightly butter and flour a 9 inch cake pan.
  3. Beat eggs and sugar in large, heatproof bowl until well-blended.
  4. Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
  5. Return bowl to mixer and beat until cool and quadrupled in volume.
  6. Gently fold in flour, then butter, do not overmix.
  7. Pour into prepared pan.
  8. Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
  9. Invert onto rack and let cool.
  10. For custard: Finely grate zest off the 2 oranges; reserve oranges.
  11. Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
  12. Scald milk.
  13. Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
  14. Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
  15. Add peel.
  16. Place plastic wrap directly onto surface and cool completely.
  17. To assemble: Cut cake into 3 even layers using a long, serrated knife.
  18. Brush each layer with some of the Cointreau.
  19. Set 1 layer on a cake plate and spread with half of custard.
  20. Repeat with second layer.
  21. Add third layer.
  22. Frost top and sides with whipped cream.
  23. Thinly slice and remove membranes from sections of reserved oranges.
  24. Try to make attractive pieces.
  25. Decorate top of cake with these if desired.
  26. Refrigerate until ready to serve.

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