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Moroccan Orange & Almond Cake

Preparation & Cooking Time: 100 minutes
Makes:  20cm diameter  Cake tin


As its name implies, this cake seems to have originated from Moroccan tradition and other surrounding countries where citrus was more available. Hence this explains the reason for such a delicious orange flavour found in this cake which makes it a very original and interesting recipe to make.

You will need:

Lamb Brand Semolina 175g

Lamb Brand Castor Sugar 115g

Lamb Brand Pure Ground Almonds 100g

Lamb Brand Almonds Flakes 80g

Lamb Brand Baking Powder 1½ tsp

Lamb Icing Sugar for dusting

Butter 115g, softened (plus extra for greasing)

Eggs 2, beaten

Orange 1

Greek Yoghurt to serve

For syrup:

Lamb Brand Castor Sugar 130g

Hello 100% Orange Juice 300ml

Cardamom Pods 8, crushed 

All you have to do is:

Grate the rind from the orange, reserving some for the decoration, and squeeze the juice of half the orange and reserve for later use. Place the butter, orange rind and castor sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs.

In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold into the creamed mixture with the squeezed orange juice. Add the almonds flakes and spoon the mixture into a greased and lined cake tin.  Bake in a preheated oven at 180°C for 30-40 minutes, until well risen and a skewer inserted into the centre comes out clean. Let to cool in the tin for 10 minutes.

To make the syrup:

Place the orange juice, sugar and cardamom pods in a saucepan over a low heat and stir until the sugar has dissoloved. Bring to the boil and simmer for 4 minutes or until it thickens. Strain the syrup into a seperate bowl.

Turn the cake out into a deep serving dish, using a skrewer, make holes all over the surface of the warm cake. Spoon ¾ of the syrup over the cake, then let it stand for 30 minutes. Dust with icing sugar by sifting over the cake. Decorate with drizzles of the remaining syrup, greek yoghurt and some orange rind before serving.