As good as it looks, as Moroccan as it sounds and as easy to make as any pound cake you’ve ever made before. This is my Orange Cardamom Cake recipe.
My coffee mate, my afternoon delight, my one and only and my answer to: “What should I have with my coffee?”
Yes, it is the perfect coffee snack, because of it’s light texture, its freshness and most importantly its sweetness. Nothing goes better with a sour espresso than a sweet treat. And this cake is just that, so sweet.
Its truly a treat that brings me back to my childhood. Even though, my mom did not exactly make this specific recipe, the combination of flavours screams “Childhood Treats!”. The combination of flavours is a true representation of what a Moroccan dessert/snack is supposed to taste like.
This cake is meant to be enjoyed with a nice cup of coffee (or tea), right in the middle of your afternoon. Just because.
To get it right, you just have to follow these simple guidelines:
- Make sure you use equal quantities of butter to flour to sugar.
- Your first step should always be to beat the butter and sugar until the latter is completely dissolved. This will ensure that your cake is light and fluffy once baked.
- Use only your best oranges. The sweeter the better.
- Since we are using orange zest for this recipe, it’s probably better to use organic oranges.
- Lastly, do not worry if your orange slice are slightly burnt. I actually like them like that. If you prefer not to have them charred, you add them halfway through.
Moroccans and North-Africans in general are lucky enough to have fresh locally grown oranges all year long. One of the most famous snacks in Morocco is Orange slices sprinkled with cinnamon.
If you’ve never tried it, I urge you to do so, It’s great. Not to mention super healthy.
Which is why cinnamon is mandatory for this cake.
To me, orange and cinnamon are natural allies. That being said, adding a little freshness to a summer treat can never be a bad idea. That’s where one of my favorite staples of Moroccan cuisine comes in, cardamom.
That’s my jam.
I always loved the idea of orange cake. As simple and delicious as it sounds, it’s not one that easily comes to my mind when I’m thinking of making a loaf cake. More often than not, it’s chocolate, banana, lemon poppy seed … etc
Why is that? Why do we think lemons and not oranges or grapefruit?
Lemon loaf cakes, chocolate cakes and banana breads have taken over our imagination and it is time for us to demand a little more variety in our lives.
What’s your favorite loaf cake recipe? Let me know in the comment box below 🙂
Orange Cardamom Cake
- 250 g All-purpose flour
- 50 g Semolina
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tbsp baking powder
- 250 g Softened butter
- 250 g Granulated sugar
- 2 large oranges I used navels
- 4 large eggs
- 1 tsp orange blossom water (optional)
Before you start: Grease and line with parchment paper a 12x4 loaf pan. Preheat your oven to 375F.
In a bowl, mix all dry ingredients and set aside.
In a separate bowl, add butter and sugar. Cream the butter and sugar until light and fluffy. Zest & juice 1 orange and add to the bowl. Add in your eggs and beat until fully incorporated. You can use a hand mixer for this step.
Add dry ingredients to wet ingredients. Using a wooden spoon, gently fold the mixture until well incorporated. Pour your mixture into your loaf pan. Grab your second orange and cut it into thin slices.
Bake your cake for 30-40 minutes or until golden brown and the orange slices are perfectly caramelized. To make sure that your cake is baked, poke it with a clean toothpick. If it comes out clean, it's ready.
Let it cool down for 10 minutes before you cut. Serve with a cup of coffee or tea and enjoy.