Tiramisu A Lorange Food

CHAMPAGNE A L'ORANGE

Champagne a l'Orange image

Provided by Food Network Kitchen

Time 2m

Yield 1 serving

Number Of Ingredients 3

Ingredients

Scant 4 ounces Champagne
1/2 ounce Grand Marnier
Twist of orange zest

Steps:

In a champagne glass pour chilled champagne. Carefully pour Grand Marnier down the inside of glass. Garnish with a twist of orange zest.

GATEAU A L'ORANGE

Gateau a l'Orange image

Provided by Food Network

Categories dessert

Yield Serves 6

Number Of Ingredients 10

Ingredients

Heaping 1/2 cup superfine sugar
6 tablespoons soft unsalted butter, plus extra for greasing
2 extra-large eggs
2/3 cup self-rising flour
1 scant teaspoons baking powder
1 large juicy orange
1 tablespoon Cointreau
5 tablespoons orange juice
1 tablespoon Cointreau
7 to 8 tablespoons confectioners' sugar

Steps:

Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.

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