BY STÉPHANE GLACIER, M.O.F. PATISSIER
Makes four 540 g cakes.
CHEF'S TIP: The alcohol can be substituted with orange juice or another citrus fruit as desired.
INGREDIENTS:
350 g sugar
600 g water
100 g Cointreau®
METHOD:
Bring the water and sugar to the boil. Cool and add the Cointreau®.
INGREDIENTS:
500 g butter
90 g T65 flour
METHOD:
Cream the butter until softened, then stir in the flour.
Butter the cake molds with a brush.
INGREDIENTS:
380 g butter
450 g brown sugar
100 g ground whole almond
320 g whole eggs
130 g milk
500 g T65 flour
14 g baking powder
70 g confit orange peel
120 g whole almonds
50 g hazelnuts
30 g Cointreau®, 60° proof
METHOD:
Smooth the butter and sugar with a spatula. Gradually add the ground almond, then the eggs and milk. Sift the flour with the baking powder and add to the mixture. Blend the orange peel, whole almonds and hazelnuts with the Cointreau® in a food processor. Add it all to the first mixture.
Mold in cake molds lined with floured butter.
Line the 540 g molds and bake in a convection oven at 145°C for around 60 minutes.
Unmold and soak the still-warm cakes in the cold syrup.
INGREDIENTS:
Apricot glaze as required
Chopped hazelnuts as required
Confit oranges as required
METHOD:
Top the cakes with the hot apricot glaze, then decorate using the chopped hazelnuts and confit orange pieces.