Family friendly Dessert

Moroccan orange blossom and cardamom yoghurt cake

Name: Moroccan orange blossom and cardamom yoghurt cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 1/3 cups (200g) self-raising flour, sifted; 1 cup (125g) almond meal; 2/3 cup (150g) caster sugar; 1 teaspoon baking powder; 2 eggs; 1 cup (280g) thick Greek-style yoghurt; 150ml sunflower oil; Finely grated zest of 1 lemon; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 3 teaspoons orange blossom water (see notes); 1 1/2 cups (225g) icing sugar, sifted; 2 tablespoons milk; Pomegranate seeds, to decorate

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15m

35m

Moroccan orange blossom and cardamom yoghurt cake

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Orange blossom water adds a light floral flavour to this spicy Moroccan cake.

1 1/3 cups (200g) self-raising flour, sifted
1 cup (125g) almond meal
2/3 cup (150g) caster sugar
1 teaspoon baking powder
2 eggs
1 cup (280g) thick Greek-style yoghurt
150ml sunflower oil
Finely grated zest of 1 lemon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
3 teaspoons orange blossom water (see notes)
1 1/2 cups (225g) icing sugar, sifted
2 tablespoons milk
Pomegranate seeds, to decorate

Method

1.

Preheat the oven to 180°C. Grease and flour a 2L (25cm) bundt cake pan.
2.

Combine flour, almond 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 lemon 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.
3.

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.