Moroccan Orange & Almond Cake

Tue, 16 October 2018

 

 

Ingredients

Cake

·         2 Oranges, Washed

·         315g Caster Sugar

·         4 Eggs

·         300g Ground Almonds

·         1tsp Baking Powder

·         1tsp Ground Cinnamon

·         ½ tsp Ground Cardamom

 

Orange Syrup

·         1 orange, Washed

·         100g Caster Sugar

·         60ml Water

·         1 tbsp Orange Blossom Water

 

To Serve

·         Mascarpone

·         Toasted Flaked Almonds

 

Method

1.       Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Remove from water and allow to cool to room temperature. Cut the oranges in half and remove any pips / seeds, then puree. This step can be done ahead of time.

 

2.       Preheat the oven to 160°C. Grease and line a 20 cm / 8 inch cake tin with baking paper.

 

3.       Beat the eggs and caster sugar with an electric mixer until thick and pale. Add the orange puree, ground almonds, baking powder, cinnamon and cardamom. Gently fold until just combined.

 

4.       Pour the mix into the prepared tin. Bake for approximately 1 hour or until a skewer inserted into the center comes out clean.

 

5.       Allow to cool in the tin.

 

6.       To make syrup, use a zester to remove the zest from the orange. Place the juice from the orange, sugar and water in a saucepan over low heat, simmer for 5 minutes until the syrup thickens slightly, add orange blossom water and zest. Cool slightly.

 

7.       Drizzle the cake with syrup. Cut into wedges and serve with mascarpone & toasted almond