Almond, pistachio and orange blossom cake
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
- 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
- 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.