Moroccan Orange and Almond Cake

Time

Prep 30 min · Cook 40 min · 70 min total

Difficulty

medium

1. 1

   Grate the rind from the orange, reserving some for decoration and squeeze the juice from one half.

2. 2

   Place butter,orange rind and sugar in a bowl and beat together until light and fluffy, gradually beat in eggs.

3. 3

   In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold in the creamed mixture with the orange juice. Spoon the batter into a greased and base - lined pan.

4. 4

   Bake in a preheated oven @ 350F, for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes.

5. 5

   To make the syrup:. Place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and let simmer for ca. 4 minutes or until syrupy.

   4 min
6. 6

   Turn the cake out into a deep serving dish. Using a skewer, make holes over the surface of the warm cake.

7. 7

   Strain the syrup into a separate bowl and spoon 3/4 of it over the cake. Dust with confectioners sugar and cut into slices.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.