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Recipedessert Vegetarian

Moroccan Orange and Almond Cake

a moist, flourless cake, using semolina and ground almonds instead. dust the cake with confectioner's sugar, serve accompanied by strained, plain yoghurt and drizzle the remaining orange syrup around. decorate with the reserved orange rind and sprigs of mint from the book "perfect baking" published by parragon in 2008.

complex11 ingredients14 preparation steps
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Ingredients

  • orange
  • butter
  • superfine sugar
  • eggs
  • semolina
  • ground almonds
  • baking powder
  • confectioners' sugar
  • plain yogurt
  • orange juice
  • cardamom pods

Preparation

  1. 1grate the rind from the orange , reserving some for decoration and squeeze the juice from one half
  2. 2place butter , orange rind and sugar in a bowl and beat together until light and fluffy , gradually beat in eggs
  3. 3in a seperate bowl , mix the semolina , ground almonds and baking powder , then fold in the creamed mixture with the orange juice
  4. 4spoon the batter into a greased and base - lined pan
  5. 5bake in a preheated oven @ 350f , for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean
  6. 6let cool in the pan for 10 minutes
  7. 7to make the syrup:
  8. 8place the orange juice , sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved
  9. 9bring to a boil and let simmer for ca
  10. 104 minutes or until syrupy
  11. 11turn the cake out into a deep serving dish
  12. 12using a skewer , make holes over the surface of the warm cake
  13. 13strain the syrup into a separate bowl and spoon 3 / 4 of it over the cake
  14. 14dust with confectioners sugar and cut into slices