Easy, for a fancy cake

A nice slice

Recipe for Cointreau Cake with Berries and Cream
Recipe 211 of 365

Remember that olive oil-vanilla cake? It’s so flexible. This one’s all gussied up with a hint of orange and a good hairdo: it’s made yogurt and sour cream, then soaked with a Cointreau-spiked simple syrup for ultimate moisture, then layered and topped with berries and cream.

TIME: 35 minutes active time
MAKES: 8 to 10 servings

For the cake itself:
Vegetable or olive oil spray
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 cup sugar
3/4 cup plain fat-free yogurt
1/4 cup sour cream
1/8 teaspoon orange oil
1/2 teaspoon vanilla
1 tablespoon Cointreau or Grand Marnier
1/2 cup extra virgin olive oil

For the soaking syrup:
1/4 cup water
1/4 cup sugar
1 tablespoon Cointreau or Grand Marnier

For building the cake:
2 tablespoons sugar
2 teaspoons Cointreau or Grand Marnier
1 cup heavy cream
1/2 pint blackberries
1/2 pint blueberries
1/2 pint raspberries

First, make the cake: Preheat the oven to 350 degrees, and position a rack in the middle of the oven. Grease an 8” cake pan with the oil spray, and set aside.

In a medium bowl, whisk the flour, baking powder, and salt together to blend. In a large bowl, whisk the eggs and sugar until well blended. Add the yogurt, sour cream, orange oil, vanilla, and Cointreau, and whisk to blend. Fold in the flour mixture with a rubber spatula until just incorporated. Add the olive oil, and mix until just blended (it’s okay if a few streaks of oil remain).

Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the cake is puffed and golden and just beginning to brown at the edges. Let cool 10 minutes, then transfer the cake to a rack, domed side up, to cool.

While the cake cools, make the soaking syrup: combine 1/4 water with 1/4 cup sugar in a small saucepan, and bring to a simmer over medium heat. Stir until all the sugar has dissolved. Add 1 tablespoon Cointreau, simmer 1 minute, and remove from the heat.

When the cake has cooled completely, use a long serrated knife to cut it in half horizontally. Transfer the bottom half to a serving platter, and brush both cut sides of the cake with the soaking syrup.

Using a stand mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream with the remaining 2 tablespoons sugar and 2 teaspoons Cointreau until stiff peaks form.

Spread half the whipped cream on the bottom half of the cake, getting all the way to the edges, and scatter not quite half of the berries over the cream. Carefully flip the remaining cake half on top of the berries, cut side-down. Spread the remaining whipped cream over the top, and pile the remaining berries on the cream.

The cake can be made and soaked up to 24 hours in advance; the assembled cake can be made and refrigerated up to 3 hours ahead – but beware that berries will bleed into the whipped cream if wet.

Quick cake for company 4

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Filed under Cakes, fruit, recipe

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