Recipe by Debbie Schembri using Cointreau supplied by

Serves: 12

Start to finish: 1 hour and overnight


For the cake:

175g golden caster sugar
3 eggs
200ml sunflower oil
1 level teaspoon baking powder
8 drops orange blossom water
Zest of 1 orange
100ml Cointreau
300g ground almonds
Pinch of salt

For the syrup:

Juice of 2 oranges
150g golden caster sugar
8 drops orange blossom water
75ml Cointreau
½ tsp ground ginger
50ml water

For the mascarpone:

200g mascarpone
50 golden caster sugar
1 vanilla pod, scraped
Zest from 1 orange


Preheat the oven to 170 degrees celsius and line an 8 inch cake tin with baking paper. In a mixing bowl use an electric whisk to combine the oil, sugar, eggs, blossom water, baking powder, Cointreau, salt and orange zest. Whisk on medium for 5 minutes. Fold in the ground almonds making sure that it is fully incorporated. Pour into the cake tin and bake for approx 35 mins or until a skewer comes out clean.

For the syrup place all the ingredients in a pot and boil gently until a syrup forms. This will take around 10 mins. Stir occasionally and never take your eyes off it as it may want to boil over. Pour the syrup all over the cake and let it soak in overnight.

For the mascarpone use the electric whisk to combine all the ingredients in a bowl until fully incoporated. Served with a slice of cake and an extra grating of orange zest over the top. provided the golden caster sugar, ground almonds and vanilla pod