Best Gateau Dabricot A Lorange Recipes

Gateau a l'Orange image

Provided by Food Network

Categories dessert

Yield Serves 6

Number Of Ingredients 10

Heaping 1/2 cup superfine sugar
6 tablespoons soft unsalted butter, plus extra for greasing
2 extra-large eggs
2/3 cup self-rising flour
1 scant teaspoons baking powder
1 large juicy orange
1 tablespoon Cointreau
5 tablespoons orange juice
1 tablespoon Cointreau
7 to 8 tablespoons confectioners' sugar

Steps:

Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.

Gateau a L'orange image

Provided by davinandkennard

Categories Dessert

Time P1DT50m

Yield 10 serving(s)

Number Of Ingredients 13

2 (1/4 ounce) envelopes plain gelatin
1/4 cup cold water
1 1/4 cups fresh orange juice
2 tablespoons fresh lemon juice
4 eggs
1 1/2 cups superfine sugar
1/2 teaspoon salt
3 tablespoons grated orange rind (no pith)
1 cup whipping cream
1 angel food cake
1 (7 ounce) can mandarin oranges, soaked in
apricot brandy
1 cup slivered almonds, lightly toasted

Steps:

Soften the 2 envelopes of unflavored gelatin in 1/4 cup cold water and 1/4 cup orange juice.
Set aside.
In the top of a double boiler mix 1 cup orange juice, 2 Tbsps lemon juice, 1 cup sugar and 4 beaten egg yolks, 1/2 tsp salt, and 3 Tbsps orange rind.
Stir constantly over boiling water unti it thickens a bit and looks smooth. (It will not get very think so don't cook too long).
Add the gelatin and stir until disolved.
Set aside to cool.
Beat 4 egg whites with 1/2 cup sugar until stiff.
Set aside.
Whip 1 cup whipping cream until firm.
When the orange mixture is cool and just beginning to set around the edges beat with a rotary beater until smooth and a little fluffy.
Fold in the egg whites and then the whipped cream.
In a large wet bowl (you could line with plastic wrap) pour the mixture and press the cake into it. (Mama would halve the cake and tear the cake the remainder into pieces and fill the hole of the angel food cake).
Press down. It may be necessary to plate on top to keep it compressed.
Let set completely in the refrigerator.
Unmold on a cake plate.
Garnish with the madarin oranges and slivered almonds.