I have been meaning to make a cake for a while now which would use up some of our Grand Marnier. I ended up making a version of a lemon olive oil cake and am pretty happy with the result
INGREDIENTS
1 1/3C oil (I used sunflower)
3 large eggs
1 1/4C milk (I used lactose free light)
1 1/2T grated lemon zest
1/4C freshly squeezed lemon juice
1/4C Grand Marnier
1 lemon cut into slices to line bottom of tin
1/4C brown sugar
1C caster sugar
2C plain flour
1t salt
1/2t baking powder
1/2t baking soda
METHOD
Preheat oven to 160C fan forced
Line the base of an 8-inch (20cm) chiffon tin
In a stand mixer whisk together oil and eggs (to emulsify)
Add the milk, lemon zest, lemon juice, grand marnier and whisk to incorporate
Add the caster sugar, salt, baking powder and baking soda and whisk. Sift in the flour and whisk until just incorporated- don’t overmix
Line the base of the chiffon tin with lemon slices and sprinkle over the brown sugar
Pour the batter out into prepared tin and bake for 75 minutes
Allow the cake to cool before running a skewer around the side and inverting. Remove the baking paper and slice to serve
OG RECIPE LINK
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