Easy Food Recipes and Cooking - Moroccan Orange Blossom and Cardamom Yoghurt Cake
Serves 6
1 1/3 cups (200g) self-raising flour, sifted
1 cup (125g) almond meal
2/3 cup (150g) caster sugar
1 tsp baking powder
2 eggs
1 cup (280g) thick Greek-style yoghurt
150ml sunflower oil
Finely grated zest of 1 lemon
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
3 tsp orange blossom water
1 1/2 cups (225g) icing sugar, sifted
2 tbs milk
Pomegranate seeds, to decorate
Preheat the oven to 180°C. Grease and flour a 2L (25cm) bundt cake pan. 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 tsp 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.
Stir the icing sugar, milk and remaining 1 tsp 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.