Gateau Orange Caramel
This is a "gateau orange caramel," which I got from Cuisine et Vins de France [1], a French culinary magazine I like very much. The cake reminds one of a tarte tatin in that the oranges sit in a foundation of caramel, topped with almond cake batter, while cooking. It is flipped over after cooling a bit and napped with a syrup of fresh orange juice and sugar.The recipe calls for Grand Marnier in the batter. My wife, whom I lovingly refer to as "kitchen witch" as she loves to make all kinds of liqueurs and extraordinary bitters, provided her "Cointreau," a delicious orange liqueur she makes.The recipe also calls for "faisselle égoutté" which by French law is a raw milk, fresh cheese. (faisselle is literally the mold the cheese is drained in, and "égoutté" refers to a drained cheese - as opposed to a cheese pressed or otherwise manipulated). Just a very soft, fresh cheese. Easy to make, I've made it many times but I haven't made cheese in a log time and have no cultures so I substituted the faisselle égoutté with Chobani yogurt - I made a "sack" with double layers of tight-weave cheesecloth and drained it overnight over a bowl in the frigo. Came out beautifully.