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Moroccan orange blossom and cardamom yoghurt cake
Moroccan orange blossom and cardamom yoghurt cake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicate floral touch from orange blossom water enhances spicy Moroccan cake.
Ingredients:
  • 200g self-raising flour
  • 125g almond meal
  • 150g caster sugar
  • 4.00 gm baking powder
  • 280g yoghurt
  • 150ml sunflower oil
  • Finely grated zest of 1 lemon
  • 1.25 gm ground cinnamon
  • 3 tsp orange blossom water (see notes)
  • 225g icing sugar
  • 41.20 gm milk
  • Pomegranate seeds, to decorate
Instructions:
  • Preheat the oven to 180°C and prepare a 2L (25cm) bundt cake pan by greasing and flouring it.
  • In a large bowl, mix flour, almond meal, caster sugar, and baking powder. In another bowl, combine eggs, yoghurt, and oil before stirring into the dry ingredients. Gently fold in lemon zest, spices, and 2 teaspoons of orange blossom water. Transfer the batter to the pan and bake for 30 minutes or until a skewer comes out clean when inserted into the cake. Allow the cake to cool briefly before transferring it to a wire rack to cool completely.
  • Combine icing sugar, milk, and remaining teaspoon of orange blossom water in a small bowl until it reaches a soft, drizzling consistency. Drizzle the mixture over the cake, sprinkle with pomegranate seeds, and serve once the icing is nearly set.

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