It’s probably the finest babka recipe in my collection. Delightfully moist, with a subtle orange flavor. I spoon it over with a white chocolate ganache that is so delicious it’s hard to resist eating it all straight from the pot before topping the cake. But I wait it out patiently. My not-that-small of a slice will be served with caramelized orange slices. heir taste is tart and yet neat against the voluptuous sweetness of the chocolate, jolting me to attention with every bite.
Orange Bundt Cake with Cointreau Liqueur and White Chocolate Glaze
9-inch (23 cm) Bundt pan
2 ¼ cups (290 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon turmeric (for color, optional)
½ teaspoon salt
250 g butter, at room temperature (2 sticks + 2 tablespoons)
1 cup (200 g) sugar
2 tablespoons grated orange zest
2 eggs
200 ml sour cream
100 ml Cointreau liqueur
Caramelized orange
1 small orange, thinly sliced
3 tablespoons sugar
1 tablespoon oil
Glaze
¼ cup (60 ml) heavy cream
6 oz. (180 g) white chocolate, chopped
2 tablespoons Cointreau liqueur
1. Preheat the oven to 180 C (350 F). Butter and flour the 9-inch Bundt pan.
2. Combine the flour, baking powder, baking soda, turmeric, and salt. Cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the orange zest and eggs, one at a time. Add the prepared flour to creamed mixture alternately with the sour cream, beating after each addition. Sir in the Cointreau liqueur. Transfer the batter into the pan. Bake until golden brown and a tester inserted in the center comes out clean, about 50 minutes. Transfer to a wire rack and let the cake cool in the pan for 15 minutes. Invert the cake onto rack; remove the pan and let cool completely.
3. Prepare the caramelized orange. Preheat the oven to 200 C (395 F). Line a baking rack with baking paper. Using your hands, oil the whole surface. Place the slices of oranges, quite close to each other. Sprinkle carefully with the sugar. Bake until the oranges start getting brown and the sugar is caramelized, 20 – 30 minutes. Let cool completely.
4. Make the glaze. Heat the cream and Cointreau liqueur in a medium saucepan over low heat. Remove from heat. Add the chocolate and stir until fully combined. Let cool completely.
5. Spoon the glaze over the fully cooled cake. Top with the caramelized orange slices, or serve alongside.
Tip
If you already have Cointreau liqueur, make this cake while drinking a cocktail. Fill your glass with a few cubes of ice and a few lime zests. Add the 50 ml of Cointreau and top your glass up with soda water and a squeeze of lime. That’s the recipe straight from the Cointreau’s label!
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Yours,
Rozkoszny
