Soaked orange cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 125 g flour
• 125 g powdered sugar
• ½ pack of baking powder
• 1 pinch of salt
• 2 eggs
• 1 orange(s), untreated
• 0.3 liters of orange juice
• 1 shot of Cointreau or other orange liqueur
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 5 minutes

Original French recipe for “Baba au Cointreau.” Prepare the cake the day before, as it tastes best the second day!

Peel the orange peel with a zester. Cut the zest into 1-2 mm long pieces. Juice the orange. Melt the butter and mix with the sugar, the two eggs, the freshly squeezed juice, and the finely chopped orange zest. Mix in the flour, baking powder, and a pinch of salt. Pour the rather runny batter into a greased loaf or Bundt cake pan (do not use a leaky baking pan!). Bake on the lowest rack of the oven at 180°C for about 30-35 minutes; do not remove from the pan. After baking, pour 300 ml of orange juice into a glass and add the Cointreau. The mixture should be such that the Cointreau can be tasted but is not too overpowering. Simply mix it to your liking. Then sift the powdered sugar through a sieve into the glass. Cut a slit lengthwise in the top of the cake with a knife (or pierce it several times with a knitting needle) and pour the orange juice mixture over it. The cake then needs to be allowed to rest. Ideally, cover it with aluminum foil and let it rest for a whole day.