Best Orange Grand Marnier Cake Recipes

GRAND MARNIER ORANGE FRUIT CAKE A.K.A. BLONDE GOLDEN FRUIT CAKE

Steps:

• 1. Combine all the dried fruits with Grand Marnier, orange juice and zest together in an airtight container. Steep for a week before using.
• To make cake batter:
• 1. Preheat oven to 130 Deg C (for fan forced oven)/150 Deg C (for regular oven). Line a 8-inch square tin with parchment paper.
• 2. Cream butter and sugar till light and creamy.
• 3. Add in eggs one by one, beating well after each addition.
• 4. Sift in flour into the cake batter and beat on low speed until no clumps are seen.
• 5. Fold in soaked fruits and all the remaining liquid into batter.
• 6. Pour batter into tin, level and bake for 1.5 hours.
• 7. If cake is browning too quickly, cover with a piece of aluminium foil.
• 8. Remove cake from oven and immediately drizzle with Grand Marnier over hot cake. Remove cake from tin, pull down the side liners and let cake air and cool down completely.
• 9. Wrap cake and place in air-tight container and keep for at least a week at room temperature before consuming.
• 10. Drizzle with more Grand Marnier after a week, if desired.
• Adapted from Table for 2

ORANGE GRAND MARNIER CAKE

Steps:

• Cake Mix all ingredients together. Pour into prepared Bundt pan. Bake at 350 for 40-45 minutes. Glaze Heat over stove until melted. Drizzle over cooled 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.