Grand marnier ring - ciambella al grand marnier
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raisins |
| ½ | cup | Grand Marnier |
| 1½ | cup | Sugar |
| Julienned zest of 2 oranges | ||
| 3 | cups | All-purpose flour; (unbleached) |
| 1 | teaspoon | Baking powder |
| 1 | pinch | Salt |
| ½ | pounds | Unsalted butter; room temperature |
| 4 | Eggs | |
| ⅓ | cup | Milk; (plus 1 tbsp.) |
Directions
Soak the raisins in the Grand Marnier for 30 minutes; drain, reserving 2 tbsp. of Grand Marnier. Bring ½ cup of the sugar to a boil with 1 teaspoon of water and add the orange zest; cook until caramelized, about 5 minutes.
Preheat the oven to 350 degrees. Sift the flour, baking powder, and salt together. Beat the butter and all but ½ tablespoon of the remaining sugar until light and creamy with the paddle attachment of a mixer, then add the eggs, one at a time, the caramelized orange zest, the flour, milk, raisins, and Grand Marnier. Pour the batter into a buttered and floured 8" ring mold, dust the top with the remaining sugar, and bake for 1 hour, or until done. ( Test with toothpick in highest part of cake.) Unmold the cake on a rack and cool. Transfer to a platter and serve.
Recipe by: The Magazine of La Cucina Italiana Feb 1998 Posted to MC-Recipe Digest by John Pellegrino <gigimfg@...> on Apr 19, 1998