William Nelstrop and Co Ltd, Albion Flour Mills, Stockport, Cheshire, SK4 1TZ

Website Design: Avalanche Creative www.avalanchecreative.co.uk 


Prep: 25 mins

Bake: 40 mins

Moroccan Orange Almond Cake



Step 1:

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.


Step 2:

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
de-tinning it.



Step 3:

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.


Step 4:

Place the cake into a deep serving dish and using a skewer make holes all over
the surface of the cake.



1 Orange

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