Moroccan Spiced Orange Cake……
March 26, 2015
Well firstly, Christine your cook book will never be the same, in my many moments of creativity I realised after that I had written all over it, like a crazed madman, as you will be aware I just cannot follow someone else's recipe. The cake a total triumph, sweet, spicy flavours of Morocco for you..... I love creating and Happy Birthday dear Christine
- Prep: 30 mins
- Cook: 45 mins
- Yields: 1
I am in the zone, Robbie is playing "I just wanna feel real love", loud...very loud, not very Moroccan I here you say, well the kitchen smells like a back street food bazaar straight from the very heart of the country, the vibrancy, the spices, aromas and colours adorn my worktop..... I am in the zone......
Oven on 180c non fan, the cake tin lined with parchment. In a large bowl mix the ground almonds, semolina flour, baking powder, stevia leaf sugar and combine.
In a separate bowl crack the eggs, sunflower oil, agave syrup, soy yogurt, zest of orange and lemon with a squeeze of there juices too, a pinch of saffron threads and whisk it all together into a creamy batter. Mix this into a the dry ingredients and combine.
Pour into the prepared tin and bake for 35-45 minutes until a skewer inserted into the cake's middle comes out clean.
Allowing the cake to cool slightly, make the orange sticky syrup. In a saucepan put juice of the large orange, agave syrup, cloves, cinnamon sticks and the seeds from the cardomon pods, gently crushed, bring it to a boil, reduce to gentle heat and let it simmer for about 5 minutes.
With the cake still warm, transfer to a great looking serving plate, something Moroccan looking if you got one, slowly drizzle and drown the cake in the hot syrup, absorbing and permetating each grain, pile the infused cinnamon sticks on top and serve with dollops of cinnamon soya cream. Happy birthday Christine and may all your dreams come true.......