Moroccan Orange Blossom and Cardamom Yoghurt Cake
slightly adapted from Delicious
For the Cake:
200g self-raising flour, sifted
125g almond meal
150g caster sugar
1 teaspoon baking powder
280g Greek yoghurt
150ml sunflower oil
Finely grated zest of an orange
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons orange blossom water
For the Glaze:
255g icing sugar, sifted
1 teaspoon orange blossom water
2 tablespoons milk
Pomegranate seeds to decorate
Make the Cake:
Preheat the oven to 180 degrees C. Grease and flour a 2L (25cm) bundt cake pan.
Combine the flour, almond meal, caster sugar and baking powder in a large bowl.
In a separate bowl, whisk the eggs, yoghurt and oil until it's combined, then stir into the dry ingredients. Fold in the orange zest, spices and 2 teaspoons of orange blossom water.
Spoon into the prepared pan and bake for 30 minutes or until a skewer inserted into the cake comes out clean. Cool slightly int he pan, then turn out onto a wire rack to cool completely.
Make the Glaze:
Stir the icing sugar, milk and 1 teaspoon of orange blossom water in a small bowl until you have a soft, drizzling consistency, then drizzle over the cake. When the glaze is nearly set, sprinkle over the pomegranate seeds.