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Mini orange, pistachio and Cointreau Kugelhopf


Makes: 6
timePrep time: 40 mins
timeTotal time:
Mini orange, pistachio and Cointreau Kugelhopf
Recipe by Peggy Porschen / Recipe photograph by Martin Poole

Mini orange, pistachio and Cointreau Kugelhopf


Makes: 6
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
663Kcal
Fat
38gr
Saturates
11gr
Carbs
67gr
Sugars
44gr
Fibre
1gr
Protein
9gr
Salt
0.7gr

Sainsbury's magazine

Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 small orange
  • zest of ½ orange
  • 25ml Cointreau liqueur
  • a knob of soft butter, for greasing
  • 3 medium eggs
  • 125g icing sugar, sifted, plus extra to serve
  • 150ml vegetable oil
  • 50g pistachios, finely chopped, plus extra to serve
  • 75g plain flour, plus extra for dusting
  • 75g cornflour
  • ½ tbsp baking powder
For the soaking syrup
  • 75ml freshly squeezed orange juice
  • 75g caster sugar
  • 25ml Cointreau
For the Cointreau creme
  • 125ml milk
  • zest of ½ orange
  • ½ vanilla pod, split and seeds scraped out
  • 2 medium egg yolks
  • 25g caster sugar
  • 1 tbsp cornflour
  • 1 tbsp plain flour
  • 60g soft butter, at room temperature
  • 2 tsp Cointreau

Step by step

Get ahead
The cakes can be frozen; pipe the creme to serve.
  1. In a pan, cover the orange with water. Bring to the boil, then simmer for 2 hours (top up to keep the orange covered). Drain, cool, then purée in a food processor or mash by hand until smooth. Measure 125g of the purée; stir in the zest and Cointreau.
  2. For the Cointreau creme, heat the milk, zest and vanilla seeds until just simmering; take off the heat. Whisk the yolks and sugar until pale and fluffy. Whisk in the cornflour and flour, then slowly whisk in the milk. Pour back into the pan. Cook gently, whisking all the time, until it has thickened. Pour into a bowl, cover and cool.
  3. For the syrup, gently bring the orange juice and sugar to the boil, then stir in the Cointreau.
  4. Preheat the oven to 190°C, fan 170°C, gas 5. Grease a 6-hole mini Kugelhopf tray (each mould is about 10cm in diameter); dust with flour.
  5. Using an electric handwhisk, beat the eggs and icing sugar in a large bowl until fluffy and pale. Add the purée, oil and pistachios until just combined. Sift the flour, cornflour, a pinch of salt and the baking powder into a separate bowl. Mix well; gently fold into the mixture.
  6. Divide the mixture among the moulds, then reduce the temperature to 180°C, fan 160°C, gas 4. Bake for 15 minutes; turn the tray; bake for 5-10 minutes. The cakes should be starting to shrink from the tin with golden springy tops – a skewer should come out clean. Rest for 5 minutes; turn out on a wire rack.
  7. Brush the warm cakes with the syrup. Leave to cool.
  8. In stages, whisk the softened butter into the cold creme, scraping your bowl between each addition until combined. Add the Cointreau.
  9. Using a piping bag fitted with a star nozzle, pipe a rosette of Cointreau creme into the centre of each cake. Dust with icing sugar; sprinkle with pistachios.

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