Name: Moroccan orange & cardamom cake
Prep time: 15 min
Cook time: 2 h 5 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Moroccan
Ingredients: 2 oranges scrubbed; seeds of 6 green cardamom pods crushed; 225g pack xylitol (we used Total Sweet); 6 large eggs; 200g pack ground almonds; 50g polenta; 25g self-raising flour; 2tsp baking powder; 1tbsp flaked almonds; Greek yogurt or cream, to serve

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Moroccan orange & cardamom cake

Moroccan orange & cardamom cake

Sara Buenfeld

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Serves 10 - 12

More effort

Prep: 15 mins

Cook: 2 hrs and 5 mins

A star rating of 4.3 out of 5.25 ratingsRate

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Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 oranges

scrubbed
seeds of 6 green cardamom pods

crushed
225g pack xylitol

(we used Total Sweet)
6 large eggs
200g pack ground almonds
50g polenta
25g self-raising flour
2tsp baking powder
1tbsp flaked almonds
Greek yogurt

or cream, to serve

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Nutrition: per serving (12)

kcal261
fat13g
saturates2g
carbs26g
sugars2g
fibre0.4g
protein9g
salt0.34g

Method

step 1

Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won’t stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
step 2

Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
step 3

After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.

RECIPE TIPS

MICROWAVE THE ORANGES

If you are short of time, you can cook the oranges in the microwave – simply pierce them all the way through with a sharp knife, then microwave in a covered bowl with a dash of water on High for 6 minutes.

Recipe from Good Food magazine, January 2015

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A star rating of 4.3 out of 5.25 ratings

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