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Moroccan Orange and Almond Cake requires around 45 minutes from start to finish. For 60 cents per serving, you get a dessert that serves 10. Watching your figure? This lacto ovo vegetarian recipe has 278 calories, 6g of protein, and 16g of fat per serving. A mixture...Read More
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.
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