If you like orange desserts or you’re a fan of just anything Grand Marnier. Look no further than this recipe. The end all of citrus deliciousness right here.
First I would like to apologize for not having anything posted last week on my usual Tuesday. I was deathly ill and didn’t accomplish much more than brushing my teeth. Like most grown men, I over exaggerate my colds and pretend I’m dying.
Now on to this wonderful cake I’m so proud of and feel was actually worth the wait.
It’s no secret I like using booze to flavor things. Cakes have always had that vanilla extract staple which is good don’t get me wrong. With recent turn of events it doesn’t look like the vanilla bean is going to be around much longer. If it is, you and I won’t be able to afford it anyway.
I’m assuming you’re poor like me.
Rumor has it, that I started, is that Martha Stewart is buying up farms around the world so that only she will have access to the vanilla bean. Evil genius of a woman.
If Julia Child we’re alive today. Who do you think would win in a fight, Martha or Julia? Granted Julia Child towered over Martha but you know damn well Martha would fight dirty. That’s what the girls from the prison yard told me anyway.
If the vanilla bean does happen to go extinct I am being proactive and using booze as a flavoring. I tried in the past to make a mint cake with Scope and well. You can imagine the outcome. So booze it is.
Orange has a great flavor that I believe isn’t utilized as often as it could or should be and let’s be honest. Lemon is starting to piss me off. I like lemon but can we pull back a bit?
One thing I won’t stand for is orange with chocolate. Even worse is raspberry with chocolate. That’s a flavor combo that I never understood and refuse to try. In my life it’s a deal breaker. Get out of my house and take your shitty Gap jacket with you.
I finished my Grand Marnier cake with a mascarpone whipped cream. Simple and clean, keeping the orange as the center of attention and letting her shine.
Plus, the softness of the mascarpone whip cream with the soft moistness of the cake. Will take your breath away. That could be the amount of booze too. Hard to tell. I guess it depends on your tolerance.
“Sometimes I wonder whether the world is being run by smart people who are putting us on, or by imbeciles who really mean it.” – Mark Twain
Makes 2 – 9 inch cakes or 1 – 9 inch cake depending on what you desire. I feel two thinner cakes are easier to work with.
Grand Marnier Cake
200g. Grand marnier
200g. Eggs. (4 eggs)
20g. Baking powder
Zest from one orange
-combine oil, Grand Marnier, water, eggs and zest in mixing bowl and mix with a whisk until eggs are broken up and mixture is uniform.
-add the flour, sugar, salt and baking powder and whisk until mixture is smooth.
Yes I do this with a hand whisk but you could also use a stand mixer.
Bake at 350 degrees.
The two cakes bake for approx 35 – 40 minutes. Just 1 – 9” of course will take longer.
Mascarpone Whip Cream
1 pint Heavy cream
3Tbsp. Powdered Sugar
-combine all and whip on high until you get a nice fluffy whip cream