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Orange Marmalade and Cointreau Cake

Quiche 'n' Tell
A moist, bitter-sweet cake for grown ups
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 12


  • 180 g plain all-purpose flour
  • 150 g butter at room temperature, soft
  • 150 g light brown sugar
  • 100 ml orange juice
  • 2 tbs grated orange zest
  • 3 heaped tbsps orange marmalade
  • 2 large eggs
  • 1/2 cup raisins
  • 3/4 cup Cointreau
  • pinch of salt
  • 1 tsp baking powder
  • 60 g dark chocolate


  • Preheat the oven to 180 degrees C. Grease and line a 20 cm springform pan with grease-proof paper.
  • Bring the Cointreau and raisins to a light simmer in a saucepan, switch off the heat and keep aside to soak and cool.
  • Sift together the flour, baking powder and salt in a bowl.
  • In a separate bowl, cream the butter and sugar with an electric mixer till light and fluffy. Beat in the orange juice, rind and marmalade followed by the eggs one at a time.
  • Fold in the flour and then the raisins with the liqueur.
  • Pour into the springform pan and bake for 45 mins till the cake is done. Cool completely in the pan before turning out onto a plate.
  • Melt the chocolate gently in a double boiler and drizzle over the cooled cake.