PEACH berry Grand Marnier cobbler torte cake Recipe

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PEACHES invited blueberries and Grand Marnier to kick off this very easy and quick delectable 'cobbler type' torte cake.
No beater required - No eggs!

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Prep time:
Cook time:
Servings: 8


Cost per serving $0.00 view details
  • . > American / Metric measures <
  • . > FRUIT mix:
  • . 4 medium, stone peaches [~2-1/2 cups (600ml)] (peeled and chopped)
  • . 1/2 cup (125ml) blueberries (or other berry)
  • . 1/4 cup (60ml) Grand Marnier liquor*
  • .
  • . > CAKE batter:
  • . 1/4 cup (60ml) unsalted butter
  • . 1 cup (130g) A.P. flour
  • . 1 cup (220g) organic cane sugar
  • . 2 tsps. (10ml) baking powder
  • . 1 tsp. (5ml) ground cinnamon
  • . pinch of fresh, grated nutmeg spice
  • . 1/4 tsp. (1.25ml) sea salt
  • . 1 cup (250ml) milk (1% plus)
  • . 1 Tbsp. (15ml) pure Vanilla extract
  • . a generous sprinkle of sugar to top the batter
  • .
  • . * Other Orange-flavoured liquors: Orange Brandy, Marie Brizard-Orange Curacao or Triple Sec. Also used a Maple based liquor.


  1. . Use a 10 x 2 inch (26 x 5cm) shallow, round corning ware or similar cake a bottom baking sheet pan for the possibility of overflow. Pre-heat the oven at 400F/200C/Gas6. Position the rack on second level from the bottom of the oven.
  2. . > FRUIT MIX: In a small-medium saucepan, mix the peaches, berries and Grand Marnier liquor. Bring it to a boil point and then immediately reduce the heat to MEDIUM heat for 5 more minutes. This will concentrate the sweetness and reduce some moisture. Remove it from the heat and set aside.
  3. . > CAKE BATTER: In a jumbo measuring cup (or medium bowl), combine the flour, sugar, baking powder, salt and spices. Whisk and set aside.
  4. . Meanwhile, put the butter into the cake pan and place it into the oven for it to slowly start melting (takes about 5 minutes). Once melted, remove the pan from the oven and place it onto the baking pan.
  5. . Add the milk and vanilla to the flour mix. Give it a good whisk and pour this batter into the cake pan over the melted butter. With the whisk, give it a light swirl. Afterwards, spoon the warm fruit mix all over the batter. Now, sprinkle a generous amount of sugar over the surface.
  6. . BAKE the cake for 35 minutes or at least until you see the golden crusted edge forming on the perimeter. Then, remove it and let it rest about 30 minutes before serving warm or later at room temperature. It will generally keep well at room temperature for no longer than 3 days.
  7. . Happy baking and flavourful


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Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 8 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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