Moroccan Orange and Almond Cake – Eat With Your Eyes


Ingredients: 1 teaspoon almond extract,1 cup almond meal,1 1/2 teaspoons baking powder,4 ounces butter, softened,4 cardamom pods,2 eggs, beaten,1/2 teaspoon grated ginger,Juice from 1 1/2 oranges,1/2 Orange – i used California oranges,1 cup semolina,2/3 cup bakers sugar

  1. To make the cake: Grate the rind from one orange, reserve some for garnish and squeeze the juice from one half. In a medium mixing bowl, beat together the orange juice, butter, sugar and almond extract till fluffy and creamy.
  2. Add the eggs one by one and beat well. In a separate small mixing bowl, mix the almond meal, semolina and baking powder. Fold this mix into the creamed mixture and spoon it into a greased 9 round baking pan and bake in a preheated oven at 350F for 35 mins or until a skewer when inserted comes out To make the syrup: In a small sauce pan, add the ingredients for the syrup and stir on low heat until sugar has dissolved. Increase the heat and bring to a boil. Simmer and let it thicken till it forms a syrup like consistency. Strain and keep aside.Once the cake has cooled, turn it out onto a serving plate. Using a skewer make some holes over the surface of the cake while it is still warm and drizzle 3/4 of the strained syrup over it.
  3. Let it stand for 15 mins or so. Dust with confectioners sugar and cut into slices.
  4. Serve with more syrup on the side.


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