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.