Recipes Year Round Cakes

Almond, pistachio and orange blossom cake

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This is a cake I love to make which uses many of the ingredients and flavours used in Morocco, a favourite place to travel to. It is just as good to eat as pudding as it is at teatime and keeps beautifully for days.

These recipes originally appeared in House & Garden magazine, photos courtesy of Oivind Haug

Ingredients

  • 80g fine semolina flour
  • 100g ground almonds
  • 100g ground pistachios
  • 1tsp baking powder
  • ¼ tsp fine sea salt
  • 200g softened unsalted butter
  • 200g caster sugar
  • zest of ½ orange
  • 2tbsp orange blossom water
  • 6 cardamon pods, green husks removed and seeds crushed to a powder
  • 4 eggs (approx. 250g in weight)
  • For the glaze:
  • 1tsp finely grated orange zest
  • 50g caster sugar
  • 6tbsp lemon juice
  • 3tbsp pistachios, roughly chopped
  • 4tbsp pomegranate seeds
  • 2tbsp rose petals

Instructions

  • Preheat the oven to 160°C/X/X and line a 20cm round cake tin.
  • Mix the semolina, ground nuts, baking powder and salt together.
  • In another bowl or using an electric mixer, beat the butter and sugar until pale and creamy.
  • Add the zest, orange blossom water and eggs – one by one, to the butter and then fold in the dry ingredients.
  • Pour into the prepared cake tin and bake for 50-60 minutes. Test by inserting a skewer into the middle of the cake, it should come out clean.
  • Cool before turning out.
  • To make the glaze: Put the zest, sugar and lemon juice in a saucepan and heat to dissolve. Sprinkle the chopped nuts over the surface of the cake and pour the glaze over.

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