Moroccan orange cake

Moroccan orange cake

Ingredients

Cake

125g white breadcrumbs, slightly stale

250g caster sugar

250g ground almonds

1 tsp baking powder

180ml sunflower oil

4 eggs

Zest of 1 large unwaxed orange

Zest of 1 large unwaxed lemon

Citrus syrup

Juice of 1 large unwaxed orange

Juice of 1 large unwaxed lemon

80g caster sugar

1 cinnamon stick

1 clove

Candied orange slices

1 orange

130g sugar

160ml water

Method

Preheat the oven to 180°C/350°F/Gas mark 4.

Grease and line a 20cm x 5cm or 8in x 2in round cake pan with greaseproof paper.

Mix together the breadcrumbs, sugar, almonds, and baking powder in a large bowl.

Whisk the oil and the eggs together, then pour this mixture into the dry ingredients and mix thoroughly. Add the orange and lemon zest and mix again.  

Pour the mixture into the tin and bake in the oven for 45–60 minutes or until golden brown and a skewer inserted into the centre comes out clean.

Allow to cool for 5 minutes before turning out onto a wire rack.

To make the citrus syrup, pour the juices, sugar, cinnamon and clove into a saucepan and bringing gently to a boil, stirring until the sugar has dissolved completely.

Simmer for 3 minutes then remove the cinnamon stick and clove.

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked in.

To candy the oranges, cut the orange into ¼ inch slices. Put the slices in a non stick saucepan, and add enough water to cover them well.

Bring to a simmer and blanche the slices for ten minutes, drain well.

Put the oranges back in the saucepan and add the sugar and water and cook the oranges at a simmer for about 15-20 minutes, or until they are tender and translucent.

Decorate with the candied orange slices.

Serves
8-12

Main ingredients
Dairy, Flour

Recipe Type
Cakes & Baking

Cuisine
Moroccan

Level of Difficulty
Medium

This cake keeps well for up to a week if stored in an airtight container although it becomes quite syrupy. It’s best eaten on the day made as a tea cake and as a dessert, with a dollop of whipped cream on the following days. 

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