Food with JP passion: Spiced Moroccan Orange Cake
By JP Kennedy
John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.
I’ve been making this cake for almost 10 years now but like a lot recipes sometimes they go into the back catalogue and it’s only on sifting through my cookbooks that I rediscover these old family favourites!
I returned to making this cake only recently and I certainly was glad I did.
I’d forgotten just how good it is! It’s so light, moist and zingy and a great get ahead cake – I actually think it tastes even better a day or two after making it.
It will keep up to a week in an airtight container and it’s heavenly served with a big dollop of double cream or crème fraiche!
Ingredients:
- 50g slightly stale breadcrumbs
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 100g ground almonds
- 200ml sunflower oil
- 1 teaspoon of baking powder
- 200g castor sugar
- 4 eggs
- Citrus Syrup:
- Juice of one orange
- Juice of one lemon
- 1 cinnamon stick
- 2 cloves
- 75g castor sugar
Method:
1. Preheat your oven to 180 degrees / Gas Mark 4 and line the base as well as grease and flour, of a 20cm round cake tin.
2. Mix together the breadcrumbs, sugar, almonds and baking powder. Whisk the oil together with the eggs and pour into the dry ingredients and mix well.
3. Add the zest of the orange and lemon and pour your mixture into your prepared cake tin and bake in the oven for 45-60 minutes until the cake is nice and golden brown. To check the cake is fully cooked insert a skewer into the middle of the cake and it should come out clean.
4. Then make the syrup by putting all of the ingredients into a medium sized saucepan and bring gently to a boil making sure to stir until the sugar has fully dissolved. Simmer for 3 minutes and then remove the cinnamon stick and cloves.
5. While the cake is still warm, pierce it several times with a skewer and spoon over, evenly across the cake, the hot syrup mixture until it is fully soaked up. Allow to cool before removing it from the tin, serve with whipped cream and enjoy!
I shared this recipe with a work colleague a number of years ago and she still talks to this day about how it is her go to recipe when entertaining. I’d forgotten how good this cake is!
It’s quick and easy to make and lasts for up to a week – not that it ever does when I make it! I’ve always been a fan of citrus zingy desserts and this cake ticks all of those boxes. Give this recipe a go and I guarantee it will become one of your favourite recipes too!
We all need a burst of sunshine in our lives right now and this cake delivers on that promise – Happy Baking.
Next week keeping with a Valentines themed menu I’m bringing you delicious Filet Mignon and an out of this world Lemon and White Chocolate Cheesecake!
Contact JP On:
Twitter: @JPKCooking
Email: JPKCooking@gmail.com
Instagram: jpkennedy.kennedy
