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Prep: 25 mins
Bake: 40 mins
Moroccan Orange Almond Cake
Grate the rind of the orange and save some for decoration, then squeeze out
the juice of half the orange. Now place butter, orange rind and sugar in a bowl
and beat together until light and fluffy. Now gradually beat in the eggs.
In a separate bowl add the flour ground almonds and baking powder and mix together. Now fold in the creamed mixture from step 1 with the orange juice.
Now spoon the batter into a greased base lined 8 inch cake tin and place into
a preheated oven at 180°C/350°F/Gas mark 4 and bake for 30 to 40 minutes or
until well risen. To check the cake is baked insert a skewer into the centre and
it should come out clean. Now leave the cake in the tin for 10 minutes before
To make the syrup place the orange juice, caster sugar and crushed cardamon
in a pan and place on a low heat and stir until the sugar is dissolved. Now simmer the syrup for 4 minutes. Now strain the syrup into a bowl.
Place the cake into a deep serving dish and using a skewer make holes all over
the surface of the cake.
115g Softened butter
115g Golden caster sugar
2 Large eggs
175g Plain flour
100g Ground almonds
1 ½ tsp baking powder
Icing sugar for dusting