Saturday 27 April 2013

Moroccan Orange Blossom and Cardamom Yoghurt Cake

Imagine you're in Marrakesh, sipping mint tea in an exquisitely tiled courtyard. It'll just complete the experience.

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
2 eggs
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.


  1. This looks insanely good! Like exactly my sort of thing. I don't think there is enough cake in my life right now, will have to give this a try.

  2. That's exactly my type of cake!! Really different, beautiful and I'm sure it's delicious :) Beautiful pictures as usual :)

  3. i have no idea where i'd even find orange blossom water, but now i'm on the hunt!! this looks fabulous and yummy and it must have smelled divine.

  4. Ohh, this sounds so exotic! And it looks SOO good! I want a piece :)

  5. This is such a beautiful cake! I really love the sound of the flavour combinations in it too.

  6. What a romantic-sounding name and beautiful-looking cake!

  7. Hey Johanna. You ought to get this cake in your life.

  8. Thanks Jessica. Let me know how it goes if you try it.

  9. Thanks Little Kitchie. She's a pretty one.

  10. Thanks Gabrielle. This is an easy cake to whip up. Not much work for a high return.

  11. Hey Michele. If you have a middle-eastern grocery store they would probably sell Orange Blossom Water or you may have to get it online. It's unique flavour and aroma - I don't think you can replicate it, but at a push you could use citrus juice.

  12. Thanks Yvonne. A cake perfumed with middle eastern ingredients - I agree, it's exotic.

  13. Thanks Sara - Romantic and exotic, what more could we want from cake?

  14. Thanks Rosie - the flavours are a knock out.

  15. Easily imagined.. Even more so if I had this cake.. Everything I love, I must make this!

  16. I just made this recipe, it is fantastic! I slightly modified the recipe using only a 1/3rd the sugar and 1/2 the oil specified.

  17. I'm so glad you liked it Anon, and that you changed it to suit your taste.

  18. I don't have a bundt tin, so I made this in a round springform tin and cooked for about 45 minutes. I used half a cup of rice bran oil (that was all I had, but it didn't need any more. Also didn't have any pomegranate sees, so I decorated with chopped pistachios. It was fantastic, and I will definitely be making it again. Annabel

    1. Hey Annabel. I'm so glad you liked it. I love that you made it to your own taste and with what you had on hand. The addition of pistachios is a great idea - I might try that next time too.