by Kate Burton

Moroccan Orange, Almond & Cardamom Cake

Yesterday, I came across a tumbling mountain of Moroccan afourer fruit. Often referred to as a nadorcott in England, it’s the super sweet hybrid of a mandarin orange that is traditionally used as the basis of this gently spiced Moroccan treat, a perfect finish to your Mother’s Day lunch.


4 Afourer fruit (or two large navel oranges)

4 eggs

300g unrefined granulated sugar

300g ground almonds

1tsp baking powder

1tsp ground cinnamon

Half tsp ground cardamom

Fresh raspberries, pistachios, edible rose petals and orange zest, for garnishing

For the syrup:

2 Afourer fruit (or one large navel orange), zested and juiced

100g unrefined granulated sugar

How I make it:

Preheat an oven to 180?C and butter a 20cm round cake tin.

Place the fruit in a large saucepan and cover with cold water. Bring to the boil and allow to simmer for 15 minutes. Drain. Return the fruit to the saucepan, cover with fresh cold water, bring to the boil and cook for a further 15 minutes. Drain and repeat once more until the fruit is very tender. Chop it up and blend to a smooth paste in a food processor.

In a bowl, whisk together the eggs and sugar until thick and pale. Add the orange purée, ground almonds, baking powder and the spices.

Spoon the mixture into the prepared tin and bake for between 50-60 minutes until the mixture is cooked through. Set aside to cool.

Make the syrup by combining the orange juice, sugar and 60ml of water in a pan. Allow to simmer over a low heat for five minutes until it thickens slightly. Remove from the heat and add the orange zest. Drizzle over the cake and decorate with a flourish.

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