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Moroccan Orange Almond Cake

There has always been a close link between Gibraltar and Morocco. We are a very close community and harmoniously live with other nationalities, irrespective of religious creeds or traditions.  Obviously Gibraltarian cuisine is strongly influenced by all these other traditional dishes which have found their way into our homes.

This recipe was given to me by a moroccan friend. She made this very often whenever we had a birthday at work or any other do where we needed to bring a cake. However, she doesn’t like social media, so I’m not naming her in this recipe like I usually do with friends recipes.

It’s a very spongy moist cake, which contains no flour. A gluten free treat no doubt.

It’s also a very old traditional recipe -or so I’ve been told.  Its none the less a delightful morsel with an decadent orange taste. So so good.

Let me know if you try this recipe.

Ingredients

2 Medium sized Oranges
6 Eggs
250 grams Granulated sugar
250 grams Ground almonds
2 tablespoons Orange Blossom Water
1 teaspoon baking powder
1 teaspoon Ground Cinnamon
Olive oil for greasing your baking pan
Icing sugar for sprinkling over the cake
Greaseproof paper for lining your cake tin

Instructions

1
Wash oranges thoroughly , then place into a pan with cold water and boil till soft (around 1 1/2 hours). Drain and leave to cool until you can handle with your hands.
2
Pre heat Oven to 180° C - Grease and line a 9x9 inch cake tin or baking tin
3
Cut oranges open, remove any visible seeds then blend the whole fruit in the food processor until you achieve a smooth puree.
4
Beat the eggs and sugar until soft and fluffy, add the orange blossom water, baking powder, cinnamon and ground almonds. Mix to incorporate.
5
Add the orange puree to the cake mix, and stir to evenly distribute.
6
Pour the cake batter into the pre lined cake tin and even out smoothly.
7
Place in the middle shelf of your preheated oven for 35 - 40 minutes, or until a skewer inserted in the centre of the cake comes out clean. If the top of the cake is getting too dark cover it with a foil top.
8
Leave cake to cool for some fifteen minutes before turning out, remove the lining and allowing to cool thoroughly . Before serving, sprinkle the top of the cake with a good amount of sieved icing sugar.
9
Serve on it own, with cream, or yoghurt. Mmm Yums.

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