I am writing this week from beautiful Marrakech, where the air smells like it has been scented with orange blossom and rose water.
It’s my first trip here and I’ve been dreaming about it for years ever since I discovered scented waters in Diana Henry’s cookbook Crazy Water, Pickled Lemons.
I was intrigued by her descriptions and recipes and soon afterwards started experimenting with them in my own kitchen. The floral flavours of orange blossom water and rose water are very delicate, and either is delicious whipped into melted dark chocolate to create a decadent chocolate mousse or rosewater pistachio chocolate florentines — one of my favourites from my new book, Clodagh’s Suppers. Both are sensational folded into a light and fluffy pavlova, or into whipped cream, mascarpone or crème fraîche to add a bit of magic to a dessert.
This orange blossom cake is light, moist and bursting with flavours. There are lots of different brands of rose and orange blossom waters, and I have tried many, but the best in my opinion is from Nielsen-Massey.
Moroccan orange blossom cake
Serves: 8
Prep time: 15 minutes
Baking time: 45 minutes
Serve with: fresh ginger or mint tea
Ingredients
- 50g slightly stale white breadcrumbs
- 200g caster sugar
- 100g ground almonds
- 1 tsp baking powder
- 200ml sunflower oil
- 4 eggs
- Finely grated zest of one large unwaxed orange
- Finely grated zest of one unwaxed lemon
- 1 tbsp orange blossom water
For the citrus syrup
- Juice of one unwaxed orange
- Juice of one unwaxed lemon
- 1 tbsp orange blossom water
- 75g caster sugar
- 2 cloves
- 1 cinnamon stick
Method
1. Line the base of a 20.5cm (8in) round and 5cm (2in) deep tin with greaseproof paper, then grease and flour the tin.
2. Mix the breadcrumbs with the sugar, almonds and baking powder. Whisk the oil with the eggs, then pour into the dry ingredients and mix well. Add the orange blossom water and the zest of orange and lemon. Pour the mixture into the tin, place in a cold oven and turn on the heat to 180C, 350F, gas 4.
3. Bake for 45 minutes to an hour until the cake is golden brown. To ensure the cake is done, insert a skewer into the centre — if it’s ready, the skewer should come out clean. Allow to cool for five minutes before turning out onto a plate.
4. Meanwhile, make the citrus syrup. Put all of the remaining ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved. Simmer for three minutes. Remove the cinnamon stick and cloves.
5. While the cake is still warm pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up. Serve slices with a dollop of thick Greek yoghurt.
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