Strawberry and Cointreau Gateau

Light, fresh and fruity, this strawberry and cointreau gateau with the flavours of sweet strawberries, orange liqueur and cream is perfect for a relaxed afternoon tea at the weekend.

Light, fresh and fruity, this strawberry and cointreau gateau with the flavours of sweet strawberries, orange liqueur and cream is perfect for a relaxed afternoon tea at the weekend.

Strawberry and Cointreau Gateau

Preparation time 40 mins plus cooling

Baking time 20-25 mins

Serves 12

For the sponge:

  • 60g butter
  • Zest of 2 oranges
  • 130g plain flour, sifted
  • 1 tbsp corn flour, sifted
  • 6 large eggs
  • 150g caster sugar

For the filling and topping:

  • 350g strawberries
  • 4 tbsp Cointreau or orange liqueur
  • 300ml double cream
  • 2 tbsp icing sugar, sifted

Method:

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line the bases of three 20cm round cake tins with baking paper.

2 For the sponge, melt the butter in a small pan, stir in the orange zest then set aside to cool. Mix the flours together in a bowl and set aside. Whisk the eggs and sugar together in another bowl using an electric mixer until the mixture is very thick, pale and foamy and leaves a lasting ribbon trail.

3 Use a metal spoon or balloon whisk to very gently fold half of the melted butter into the egg mixture then fold in half the flour mixture. Fold in the remaining butter and then the remaining flour. Divide the mixture equally between the three prepared tins and level the top. Bake for 20-25 mins until the sponge is golden brown and has slightly shrunk away from the sides of the tin. Allow to cool in the tin for 5 mins before turning out onto a wire rack. Remove the baking paper and leave to cool completely.

4 For the filling and topping, wash, dry and hull the strawberries. Take four equal sized strawberries and cut each one in half then set aside. Slice the remainder of the strawberries, place in a bowl along with 1tbsp Cointreau then gently turn the strawberries to coat them. Drizzle the rest of the Cointreau over the three sponges.

5 Whip the double cream and icing sugar together in a bowl using an electric whisk until soft peaks form.

6 To assemble the gateau, cover the top of one sponge with cream then arrange half of the sliced strawberries on top. Add another sponge on top of the strawberries the cover with cream and then the remainder of the sliced strawberries. Add the final layer of sponge, cover with cream and arrange the strawberry halves in the centre. Top with strawberry leaves for extra decoration.

TIP:

  • For a neater and more formal finish pipe the cream.
  • This recipe would also work well with lemon and raspberry using limoncello as the liqueur.

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