Ingrédients pour Liqueur Cakes
- 4 large eggs
- 1 cup granulated sugar (for syrup)
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Heavy Cream
- Vanilla Beans
- Butter
- Light Corn Syrup
- ½ cup water (for syrup)
- Amaretto
- Almonds
- Orange Zest
- Hazelnuts
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Comment préparer Liqueur Cakes
- Preheat oven to 350°F (175°C).
- Grease and flour four 9x5 inch loaf pans.
- Split open one vanilla bean and scrape seeds into 1 cup heavy cream. Add the vanilla bean pod to the cream.
- Heat cream mixture until it just begins to scald (small bubbles appear around the edges).
- Remove from heat and let cool completely.
- In a large bowl, whisk together 4 large eggs, 1 ½ cups granulated sugar, and ½ teaspoon salt until light and fluffy.
- In a separate bowl, sift together 2 ½ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually whisk the dry ingredients into the egg mixture until just combined. Do not overmix.
- Remove the vanilla bean pod from the cream and whisk the cooled cream into the batter.
- Gently fold in 1 cup (2 sticks) melted unsalted butter.
- Pour batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes are golden brown.
- While cakes are baking, prepare the syrup: Combine 1 cup granulated sugar, ½ cup water, and ¼ cup light corn syrup in a heavy saucepan.
- Stir over medium-high heat until the mixture comes to a simmer.
- Bring to a full boil, then cover and continue to boil for about 1 minute, or until the sugar is completely dissolved and the liquid is clear.
- Remove from heat and let cool for 5 minutes.
- Stir in ½ cup of your favorite liqueur (Grand Marnier, amaretto, or similar).
- After removing cakes from the oven, let them cool in the pans for 5 minutes.
- Run a knife around the edges of the pans and carefully turn the cakes out onto a wire rack.
- Immediately return the cakes to their pans.
- Use a thin wooden skewer to poke numerous holes (about 1 inch apart) all the way through each cake.
- Pour ¼ of the syrup mixture over each cake. Sprinkle with optional toppings (e.g., powdered sugar, chopped nuts).
- Let the cakes cool completely, allowing them to fully absorb the syrup.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
201g
Fat
33g
Carbs
23g
