Gateau Grand Marnier

If there is one truism to Mary and Vincent’s book, it is that alcohol features dominantly in many of the recipes. Which is perhaps not surprising for a book published in the mid-sixties. This cake is essentially a simple white cake with a bit of orange zest with is then battered in a Grand Marnier/orange juice syrup. The result was light, fluffy and incredibly boozy! To my tastes, it needed perhaps some whipped cream or vanilla ice cream to offset the heaviness of the liqueur. However, a nice dessert regardless. Although I doubt it will come up again in my repertoire.

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