Moroccan Orange and Almond Cake

Moroccan Orange and Almond Cake

Moroccan Orange and Almond Cake

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   10
  • Calories:   279
  • Protein:   6g
  •  
  • Fiber:   3g
  • Sugar:   15g
  • Carb Total:   28g
  •  
  • Saturated:   7g
  • Fat Total:   16g
  •  
  • Vegetarian:   True
  • Weight Watchers:   11 Points
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Cuisine
  • dessert
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Ingredients
  • 1 teaspoon almond extract
  • 1 cup almond meal
  • 1 1/2 teaspoons baking powder
  • 4 ounces butter, softened
  • 4 cardamom pods
  • 2 eggs, beaten
  • 1/2 teaspoon grated ginger
  • Juice from 1 1/2 oranges
  • 1/2 Orange – i used California oranges
  • 1 cup semolina
  • 2/3 cup bakers sugar
Instructions

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 confectioners sugar and cut into slices.

Serve with more syrup on the side.

View original preparation instructions

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