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Lenôtre’s Raisins Grand Marnier Bread

2018-10-21
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Sunday October 21, 2018
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A tasteful bread for brunches and snacks, with grand marnier and raisins, a recipe of French master Lenôtre 




About this recipe

As I told you several times, I am a fan of French master Lenôtre. If you can, go visit their shop and school on the Champs-ELysées in Paris

Grand Marnier Raisins Pound cake


And this bread is one of the recipes that I ate so many times when I grew up in France, a classic that I missed so much until I found this recipe

Grand Marnier Raisins Pound cake


If you like, raisins, grand marnier, almonds (I am sure you do), you will love this bread !

Grand Marnier Raisins Pound cake

Grand Marnier Raisins Pound cake

Source of the recipe

An excellent recipe by Lenôtre, found in the book "Les douceurs de l'enfance".

To purchase online, see HERE


The recipe is on page 173

Grand Marnier Raisins Pound cake


Modifications to the original recipe

I modified a few things...
  • Lenôtre’s recipe includes raisins and candied fruits : I only use raisins

Ingredients

Grand Marnier Raisins Pound cake

For a 10.23" (or 10 15/64" or 26 cm) x 3.54" (or 3 35/64" or 9 cm) bread

 
1 ¼ Cup Butter (260 grams)

1 ¼ Cup Icing Sugar (240 grams)

2 Orange Zests

2 Lemon Zests

2 Tablespoons Sliced Almonds (20 grams)

1 pinch of Salt

4 Eggs. ½ Cup or 200 grams

1 tablespoon of Grand Marnier

2 ½ Cups Flour (380 grams)

2 teaspoons Baking Powder (11 grams)

2 ½ Cups Dried Raisins (360 grams)

 Syrup

4 Tablespoons Water (50 grams)

4 Tablespoons Sugar (50 grams)

1 tablespoon of Grand Marnier

For a 8.66" (or 8 21/32" or 22 cm) x 3.54" (or 3 35/64" or 9 cm) bread

 
1 Cup Butter (220 grams)

1 Cup Icing Sugar (203 grams)

1.6 Orange Zests

1.6 Lemon Zests

2 Tablespoons Sliced Almonds (16.9 grams)

1 pinch of Salt

3.3 Eggs. ½ Cup or 165 grams

0.8 tablespoon of Grand Marnier

2 ¼ Cups Flour (321.5 grams)

2 teaspoons Baking Powder (9.3 grams)

2 Cups Dried Raisins (304.6 grams)

 Syrup

3 Tablespoons Water (42.3 grams)

3 Tablespoons Sugar (42.3 grams)

0.8 tablespoon of Grand Marnier

For a 7.08" (or 7 3/32" or 18 cm) x 3.54" (or 3 35/64" or 9 cm) bread

 
¾ Cup Butter (180 grams)

¾ Cup Icing Sugar (166.1 grams)

1.3 Orange Zests

1.3 Lemon Zests

1 Tablespoon Sliced Almonds (13.8 grams)

1 pinch of Salt

2.7 Eggs. ⅓ Cup or 135 grams

0.6 tablespoon of Grand Marnier

1 ¾ Cup Flour (263 grams)

2 teaspoons Baking Powder (7.6 grams)

1 ⅔ Cup Dried Raisins (249.2 grams)

 Syrup

2 Tablespoons Water (34.6 grams)

2 Tablespoons Sugar (34.6 grams)

0.6 tablespoon of Grand Marnier

Half: For a 5.11" (or 5 1/8" or 13 cm) xt 3.54" (or 3 35/64" or 9 cm) bread

 
½ Cup Butter (130 grams)

½ Cup Icing Sugar (120 grams)

1 Orange Zest

1 Lemon Zest

1 Tablespoon Sliced Almonds (10 grams)

1 pinch of Salt

2 Eggs. ¼ Cup or 100 grams

½ tablespoon of Grand Marnier

1 ⅓ Cup Flour (190 grams)

1 teaspoon Baking Powder (5.5 grams)

1 ¼ Cup Dried Raisins (180 grams)

 Syrup

2 Tablespoons Water (25 grams)

2 Tablespoons Sugar (25 grams)

½ tablespoon of Grand Marnier

Steps

Preparing the raisins

1.  Lenôtre tells us to start preparing the dried raisins : Pour water in a saucepan and bring to a boil

2. Add in the

Dried Raisins

(2 ½ Cups or 360 g)

3. Cook for

10 seconds



4. Remove from heat

5. Drain the liquid by pouring the content of the saucepan through a small colander

6. Transfer the

Dried Raisins

(2 ½ Cups or 360 g) into a ziploc bag and close the bag

7.  Let cool down in the fridge
Grand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cake

8. For this recipe, you may use a spatula, or a stand mixer (like a Kitchen Aid appliance)

9. Soften the

Butter

(1 ¼ Cup or 260 g)

10. Add in the

Icing Sugar

(1 ¼ Cup or 240 g) and mix
Grand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cake

11. Zest the

Orange Zests

(2) et the

Lemon Zests

(2): To zest the fruit, use a microplane or grater

12. Add in and mix the

Sliced Almonds

(2 Tablespoons or 20 g) and the

Salt

(1 pinch)
Grand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cake

13. Add in the

Eggs

(4) and mix

14. Add in the

Grand Marnier

(1 tablespoon) and mix

15. Sift and mix the

Flour

(2 ½ Cups or 380 g) and the

Baking Powder

(2 teaspoons or 11 g)

16. Take the

Dried Raisins

(2 ½ Cups or 360 g) out of the fridge, add in and mix
Grand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cake

Preparing the mold

17. Slightly grease the baking mold with melted butter

18. Place a parchment paper, press, and trim the excess with scissors
Grand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cake

Cooling down

19. Fill the mold with the batter

20.  Place it in the refrigerator for

2 hours

Grand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cake

Baking

21. Remove the mold (with the batter in it) from the refrigerator

22.  Place in preheated oven at 320 °F / 160 °C

23. After

20 minutes

lightly slice the top of the bread lengthwise
Grand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cake

The syrup

24.  In a saucepan, bring to a boil the

Water

(4 Tablespoons or 50 g) and the

Sugar

(4 Tablespoons or 50 g)

25. Remove from heat

26. Pour in the

Grand Marnier

(1 tablespoon)

27. Transfer to a serving bowl and let cool down
Grand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cake

Is it baked?

28. Expect baking for at least

1 hour

, and perhaps longer (even

20 minutes

depending on your oven)

29. After

1 hour

, test the baking every

5 minutes



30. If you insert a knife into the center of the cake, it should come out clean, with no streaks of batter, otherwise keep on baking
Grand Marnier Raisins Pound cakeGrand Marnier Raisins Pound cake


31. After baking, brush the bread with the syrup, and remove the cake from the mold right away (otherwise the hot mold continues to bake the bread), and leave the parchment paper

Grand Marnier Raisins Pound cake

32.  Let the bread cool down at room temperature, and after

30 minutes to one hour

, remove the parchment paper

Grand Marnier Raisins Pound cake

Result

That’s it! The beauty is ready!

Grand Marnier Raisins Pound cake


You may eat it warm, but I prefer eat my bread when it’s completely cooled down

Grand Marnier Raisins Pound cake


Make sure to always wrap the bread with plastic wrap to keep your bread moist as it should!

Grand Marnier Raisins Pound cake

The result and the pix




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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut bavarian cream

,

Coconut cream

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Malibu spirit

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

, Rum,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

,

Syrup

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



1 ¼ Cup Butter (260 g)

1 ¼ Cup Icing Sugar (240 g)

2 Orange Zests

2 Lemon Zests

2 Tablespoons Sliced Almonds (20 g)

1 pinch of Salt

4 Eggs

1 tablespoon of Grand Marnier

2 ½ Cups Flour (380 g)

2 teaspoons Baking Powder (11 g)

2 ½ Cups Dried Raisins (360 g)

4 Tablespoons Water (50 g)

4 Tablespoons Sugar (50 g)

1 tablespoon of Grand Marnier