Easy Dessert

Mont Blanc coffee cake with orange and nutmeg

Name: Mont Blanc coffee and orange cake recipe
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8
Ingredients: 20.00 ml strained orange juice; 375ml thickened cream; 30.00 ml maple syrup; Finely grated orange zest and nutmeg, to sprinkle; 40g plain flour, plus extra, to dust; 40g cornflour; 20g dark cocoa; 10g instant coffee powder; 1/4 tsp baking powder; 130g caster sugar; 4 large eggs, at room temperature, separated; 1 tsp vanilla bean paste; Finely grated zest of 1 orange; 40.00 ml vegetable oil

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by Lucy Nunes

Delicious Team

Jun 22, 2026

This beauty was inspired by the famous Mont Blanc coffee from Melbourne. We’ve made a super-light coffee sponge infused with orange, sweetened whipped cream with maple syrup and topped it all with freshly grated orange zest and nutmeg. Amazing!

You’ll need a 20cm round cake pan and a piping bag fitted with a 1.5cm plain nozzle for this recipe.

Credit: Brett Stevens

1 tbs strained orange juice
1 1/2 cups (375ml) thickened cream
1 1/2 tbs maple syrup
Finely grated orange zest and nutmeg, to sprinkle

Coffee sponge

40g plain flour, plus extra, to dust
40g cornflour
20g dark cocoa
10g instant coffee powder
1/4 tsp baking powder
130g caster sugar
4 large eggs, at room temperature, separated
1 tsp vanilla bean paste
Finely grated zest of 1 orange
2 tbs vegetable oil

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 20cm round cake pan and dust with flour, tapping off excess.
2.

Combine flours, cocoa, coffee powder, baking powder and ¼ tsp fine salt in a medium bowl.
3.

In a stand mixer fitted with the whisk attachment, whisk half the sugar and 1 1/2 tbs warm water until a wet sand texture. Add yolks, vanilla and zest and whisk on high speed for 3-4 minutes, until soft peaks form. On slow speed, whisk in the oil in a slow steady stream. Transfer to a large bowl. In a clean stand mixer bowl, whisk egg whites and remaining sugar until firm peaks. Gently fold one-third of egg whites into yolk mixture until combined. Sift over the flour mixture and gently fold through. Gently fold through the remaining egg whites. Pour into prepared pan. Bake for 30 minutes, or until cake springs back when gently pressed. Remove pan from oven and immediately invert cake onto a wire rack lined with a tea towel to cool completely.
4.

When cooled, place cake on a serving plate. Brush top with orange juice. In a stand mixer fitted with the whisk attachment, whisk the cream and maple sugar until firm peaks. Transfer to a piping bag fitted with a 1.5cm plain nozzle. Pipe over cake. Sprinkle with zest and nutmeg to decorate.
5.

Serve cut into slices.