Original creation by
Stéphane GLACIER
Meilleur Ouvrier de France Pâtissier
HAZELNUT ORANGE CAKE
Chef :
Brand
Quantity :
Recipe for 6 cakes, weighing 550 g
Stéphane Glacier's recipe for Cointreau cake
1. CAKE DOUGH
Ingredients
570 g butter
675 g brown sugar
480 g whole eggs
195 g milk
750 g flour
21 g baking powder
150 g unskinned almonds powder
105 g candied orange peel
75 g hazelnuts
180 g unskinned almonds
90 g Cointreau® 60% vol.
Step
Mix butter and sugar with a spatula.
Then, gradually add almond powder, whole eggs and milk.
Sift together the flour and baking powder, then add to mix.
Pass to the robot-cut candied orange peel, unskinned almonds
and hazelnuts, with the Cointreau®.
Add the first mix.
Fill two thirds of the cake moulds and bake in a convection oven
at 150°C for around 60 minutes.
Unmould and soak while still hot.
2. SYRUP
Ingredients
525 g sugar
900 g water
300 g Cointreau® 60% vol.
Step
Boil the water and sugar. Allow to cool and then add the
Cointreau®.
3. KNEADED BUTTER USED TO GREASE MOULDS
Ingredients
150 g butter
30 g flour
Step
Melt the softened butter and add the flour.
Butter the cake moulds using a brush, then flour.
4. FINISHING
Ingredients
No ingredients.
Step
Sprinkle the cakes with hot apricot coated.
Then, decorate with some hazelnuts chips and candied orange
peel.
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