Today, we’re talking oranges and orange-flavoured liqueurs (again). We seem to have a bit of an unplanned theme going on here! In my post about Orangecello earlier this year, I’d talked about using liqueurs to spruce up a cake or a pudding. Here’s a go at that from my end!

The Cointreau was, however, a bit of a wild-card entrant. I wasn’t sure if the pronounced boldness of the orange in the cake would complement the potent liqueur. I very hesitantly substituted the orange juice the recipe called for, with one small trickle at a time of Cointreau.. it just somehow worked itself out – the robustness of the base fully held up to this crystal-coated magic!

If you visit this blog on a regular basis you’ll know that I love citrus zest, and my experiments with using it in all things sweet and savoury have run amok. Ah, the flavour, colour, zinginess. A whole orange’s worth makes this cake all the more intense, which is perfectly grounded with the sweetness of the glaze. Are you ready to make your taste buds sing?


Adapted from Emeril Lagasse & Rachel Allen

All-purpose flour – 125 grams

Icing sugar – 70 grams

Unsalted butter – 100 grams

Baking powder – 1 tsp

2 eggs

A pinch of salt

Vanilla extract – 1 tsp

Zest of 1 orange (only the outermost layer, avoiding the white pith underneath)

For the glaze:


Icing sugar – 75 grams



Pre-heat oven to 180°C and grease and line a baking pan.

Gently melt the butter in a saucepan over low heat and set aside to cool.

In a large bowl, beat together the eggs and orange zest for 2 minutes using an electric whisk. Whisking continuously, add the icing sugar a little bit at a time until well incorporated. Pour in the melted butter and vanilla, and mix through.

Sift the flour, baking powder and salt into the egg mixture and gently fold together with a spatula. Pour the batter into the prepared pan and bake for 25 – 30 minutes until a skewer inserted into the center of the cake comes out clean. Let the cake cool to room temperature before you glaze.


Sift the icing sugar into a bowl and add a little trickle of Cointreau at a time to make a runny icing. Frost as desired.


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