During one of our lunches in Morocco we were served a delicious orange and almond cake and it reminded me of this recipe. After being in Morocco for two weeks spices are top of mind as we see them in the markets each day, and our meals are gently spiced with turmeric, ginger, cumin and black pepper. This cake is spiced with Herbies ‘fragrant sweet spices’ which adds a warm, exotic flavour.
It makes a lovely dessert cake when served with the spiced oranges and scented orange blossom cream. The cake is gluten and dairy free, and the recipe has been slightly adapted from one by Herbies Spices.
300g castor sugar
zest 2 oranges
200g almond meal
75g flour, sifted
3 tsp Herbies ‘Fragrant Sweet Spice’ mix (available at Kitchen to Table)
1/2 cup orange juice
50g flaked almonds
2-3 tbsp icing sugar, to dust the cake
2 tbsp dried rose petals, optional, to garnish
- Preheat oven to 170C (fan forced). Grease and line a 24cm springform cake pan.
- Place the egg yolks, sugar and zest in the bowl of an electric mixer and beat until thick, pale and creamy.
- Add the almond meal, flour, spice mix and orange juice to the bowl and mix on low speed until just combined.
- Beat egg whites with a pinch of sugar (or cream of tartar if you have it – it helps to stabilise the egg whites) until medium peaks form. When you lift the whisk out of the whites a peak will hold its shape but the whites are not stiff.
- Carefully fold the egg whites into the almond mixture until well combined. Pour into the prepared cake pan and scatter over the flaked almonds.
- Bake for 1 hour or until lightly golden and firm to touch. You can also test it is cooked by inserting a skewer in the centre of the cake, if it comes out clean it is ready. Remove the car from the oven and allow to cool on a wire rack.
- Dust with icing sugar before transferring to a serving plate. Cut into wedges and serve with spiced oranges and orange blossom cream.
Oranges in Spice Syrup
This is a lovely accompaniment to the orange and almond cake, or they are delicious on their own served with the orange blossom cream.
1/4 cup sugar
1/4 cup honey
1/2 cup water
1 stick cinnamon
2 cardamon pods
3 slices fresh ginger
2 oranges, peeled and segmented, juice reserved
- Place the sugar, honey, water, orange juice (from the segmented oranges), cinnamon, cardamon and ginger in a saucepan. Place over a medium heat and stir often until the sugar is dissolved. Increase heat and simmer until reduced by half and the is a syrupy consistency.
- Remove from heat and allow to cool. Add orange segments to the syrup.
Orange Blossom Cream
The combination of cream and yoghurt is delightfully refreshing. Add a dash of orange blossom water for a taste of Morocco.
300ml thickened cream
250g greek yoghurt
1 tsp orange blossom water, or to taste
- Whip cream to soft peaks, then add yoghurt and whisk to combine.
- Add orange blossom water and mix in.