Moroccan Orange And Almond Cake Recipe

Name: Moroccan Orange And Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Orange - i used California oranges; 4 ounces butter softened; 1/2 cup sugar bakers; 2 eggs beaten; 1 teaspoon almond extract; 1 cup almond meal; 1 cup semolina; 1 1/2 teaspoons baking powder; confectioner's sugar for dusting; 1 1/2 oranges; 2/3 cup sugar bakers; 4 cardamom pods; 1/2 teaspoon ginger grated

Servings: persons

1/2 Orange - i used California oranges
4 ounces butter softened
1/2 cup sugar bakers
2 eggs beaten
1 teaspoon almond extract
1 cup almond meal
1 cup semolina
1 1/2 teaspoons baking powder
confectioner's sugar for dusting
1 1/2 oranges
2/3 cup sugar bakers
4 cardamom pods
1/2 teaspoon ginger grated

1
["To make the cake: Grate the rind from one orange, reserve some for garnish and squeeze the juice from one half. In a medium mixing bowl, beat together the orange juice, butter, sugar and almond extract till fluffy and creamy. Add the eggs one by one and beat well. In a separate small mixing bowl, mix the almond meal, semolina and baking powder. Fold this mix into the creamed mixture and spoon it into a greased 9"" round baking pan and bake in a preheated oven at 350F for 35 mins or until a skewer when inserted comes out", "To make the syrup: In a small sauce pan, add the ingredients for the syrup and stir on low heat until sugar has dissolved. Increase the heat and bring to a boil. Simmer and let it thicken till it forms a syrup like consistency. Strain and keep aside.", "Once the cake has cooled, turn it out onto a serving plate. Using a skewer make some holes over the surface of the cake while it is still warm and drizzle 3/4 of the strained syrup over it. Let it stand for 15 mins or so. Dust with confectioner's sugar and cut into slices. Serve with more syrup on the side."]

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 Orange - i used California oranges, 4 ounces butter softened, 1/2 cup sugar bakers, 2 eggs beaten, and more.

Yes, Moroccan Orange And Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moroccan Orange And Almond Cake

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