Morrocan cake         Morrocan cut up cake (1)

200 g self-raising flour, sifted
125 g corn meal
150 g caster sugar
1 teaspoon baking powder
2 eggs
300 g thick Greek-style yoghurt
150 ml olive oil
Finely grated zest of 1 orange
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
3 teaspoons orange flavour water

Decoration notes
225 g icing sugar, sifted
2 tablespoons milk
Pomegranate seeds, to decorate


Preheat the oven to 180°C. Grease and flour a 26cm  bundt cake pan.

Combine flour, corn meal, caster sugar and baking powder in a large bowl. In a separate bowl, whisk the eggs, yoghurt and oil until combined, then stir into the dry ingredients. Fold in the orange zest, spices and 2 teaspoons orange blossom water. Spoon into the pan and bake for 30 minutes or until a skewer inserted into the cake comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.

Note: (optional) Stir the icing sugar, milk and remaining 1 teaspoon orange blossom water in a small bowl until you have a soft, drizzling consistency, then drizzle over the cake. When the icing is nearly set, sprinkle over the pomegranate seeds, then serve.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.