CAKE or COOKIES?

Try a rich, celebratory cake that is perfect for summer or a fruity, dairy-free take on a much-loved classic.

GRAND MARNIER AND CURRANT CAKE WITH AND MARMALADE MASCARPONE

BY JORDAN RONDEL, THE CAKER

This recipe makes a moist, rich, celebratory tasting cake, which is fitting for this time of year. You could use cointreau if you prefer.

PREP TIME: 30 MINUTES BAKE TIME: 45 MINUTES READY IN TIME: 2 HOURS

Cake

• 100g dried currants

• ½ cup grand marnier

• 200g butter, at room temperature

• 200g light muscovado or soft brown sugar

• 1 tsp vanilla extract

• 4 eggs

• 200g ground almonds

• 50g plain white all-purpose flour

• Pinch sea salt

• Zest and juice from one large orange

Topping

• 3 tbsp marmalade

• 1 cup mascarpone

Decorations

• Freeze-dried or fresh orange

slices (optional)

Preheat oven to 170°C on fan bake. Line a 22cm cake tin with baking paper.

1. In a small saucepan over a medium heat, bring the currants and grand marnier to a simmer. Remove from the heat and set aside to macerate.

2. In the bowl of an electric stand mixer, cream the butter, sugar and vanilla until pale, light and fluffy. Beat in the eggs, one at a time.

3. In two parts add the ground almonds, flour and salt. Finally, fold through the orange juice and zest and 80g of the currants (reserve 20g plus any residual grand marnier for the topping).

4. Scrape the batter into the pan and spread out to the sides.

5. Bake for about 45 minutes or until golden in colour and a knife inserted into the centre comes out clean.

6. Allow the cake to sit for 10 minutes before turning out onto a cooling rack.

7. Meanwhile mix together the marmalade and mascarpone and set aside.

8. Once the cake is fully cooled, top it with the mascarpone, and decorate with the rest of the currants and grand marnier, plus orange slices and fresh flowers if using.

9. Serve at room temperature.

10. Refrigerate in an airtight container for up to 3 days.