Moroccan Orange Cake
A brand new meaning to the word 'cake'. This isn't just your ordinary yellow cake. It brings the flavors of Morocco with just a touch of middle eastern influence. Sprinkle with a bit or powdered sugar or smear of chocolate frosting if you wish!
Servings: 12 -14 slices
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- zest from 1 orange
- 1 and ½ cups granulated sugar
- 4 large eggs
- 1/2 cup 1 stick unsalted butter, melted
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- 2 teaspoon orange blossom water
- 2 teaspoon rose water
- 1 pinch orange food coloring or a few drops if using liquid
- 4-6 strands saffron optional
Instructions
- Put a rack in the center of the oven and preheat the oven to 350 degrees F. Grease and flour a bundt pan and set aside for later use.
- 2. In a medium bowl sift the flour, baking powder and salt together and set aside for later use.3. In the bowl of an electric stand mixer fitted with a paddle attachment, combine the orange zest with the sugar. Using your fingers or the back of the spoon rub the zest into the sugar to release the oils from the orange zest.4. Add the eggs into the bowl and beat the sugar mixture with eggs until thick. Gradually beat in the butter. Stop the mixer and scrape down the bowl if necessary. Add dry ingredients all at once. Then add the orange juice, vanilla extract, orange blossom water, rose water, orange food coloring, and saffron. Beat until smooth.5. Pour the batter into the prepared pan and bake for approximately 35 minutes or until a cake tester comes out with just a few crumbs. Rotate once during the baking process.6. Allow the cake to cool for 10 minutes before turning out onto a rack.
