“Mediterranean trio” cake
Servings 8 / Cook time: 1 hour
Ingredients :
- 1.8 oz of breadcrumbs
- 4.5 oz of flour
- 7.8 oz caster sugar
- 1 tablespoon of ras el hanout
- 1 teaspoon of baking powder
- 4 eggs
- 1 cup of organic Lahneya robust extra virgin olive oil
spicy syrup
- 2 2 tablespoons lemon juice
- 2,7 oz orange juice
- 2 oz powdered sugar
- 1 cinnamon stick
- 8-10 green cardamom pods, crushed
- 2 stars of anise
- 1 lemon, zest removed in wide strips, white skin removed
- 1 orange, zest removed in large strips, white skin removed
- 6 dates, pitted and halved
Recipe
Instructions :
- In a bowl, combine the breadcrumbs, ground almonds, sugar, ras el hanout and baking powder.
- Whisk the eggs and olive oil together, then add to the breadcrumb mixture and whisk until well blended.
- Line a 4.4 inches x 8.3 inches cake tin with baking paper and pour the mixture into it. Place the cake in a cold oven and turn on to 338 °F Bake for 45 minutes or until a skewer comes out clean and the top is golden brown. Take the cake out of the oven and prick it all over with a wooden skewer.
- Meanwhile, for the spice syrup, put the juices, sugar and spices in a saucepan, add 2 tablespoons of water and bring to a boil over high heat. Reduce the heat to low and simmer for a few minutes or until the mixture has thickened slightly. Add the dates and the lemon and orange zest, simmer for a few more minutes, then remove from the heat.
- Pour the hot spicy syrup over the cake and let sit for a few minutes to soak up the syrup. Serve hot or cold.
English 
Français