Recipe for cooking grand marnier orange cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Grand Marnier Orange Cake

Makes approximately one 10-in. cake.

8 eggs, separated
1 c. sugar
3 Tbsp. orange rind
1 Tbsp. lemon juice
1/4 c. Grand Marnier® Cordon Rouge liqueur
Pin. of salt
1/2 c. grated coconut
2 c. finely chopped walnuts, toasted
1 c. heavy cream

Butter the bottom and sides of a 10-in. springform pan.

Beat the yolks and 3/4 c. sugar in the bowl of an electric mixer until thick and creamy. Beat in orange rind, lemon juice, Grand Marnier® Cordon Rouge liqueur and salt. Fold in the grated coconut and walnuts thoroughly.

Beat the egg whites to the soft peak stage. Add the remaining sugar and continue to beat until stiff but not dry. Fold into the egg yolk mixture gently but thoroughly. Pour into the greased pan and bake in a 350 degree F oven for 45 mins., or until it starts to pull away from the sides of the pan. Remove to a wire rack to cool for 15 mins.. Remove the sides of the pan and cool completely.

Whip the heavy cream with 1 Tbsp. of Grand Marnier® Cordon Rouge liqueur until firm. Pipe the cream through a pastry bag fitted with a #7 rosette tip to decorate and cover the top of the cake. Refrigerate until ready to serve.