Rose tea glasses from the markets in Marrakech sit on a vintage embroidered place mat, curled around an English silver plated cake stand found on Ebay.
Notes
A number of years ago my sister and I spent a week in bustling Marrakech. Along with gold rimmed tea glasses, leather bags and poufs, amazing jewellery and a truck load of ‘silver’ I also took away with me this fabulous recipe.
Whenever I bake this cake it transports me back to that wonderful trip and the ridiculous amount of giggling and wild flinging of hand gestures that went on whilst trying to find our way out of the maze of the medina using our non existent, school girl French!
Ingredients – cake
1 1/2 cups caster sugar
100g butter, softened
4 eggs
1 cup ground almond meal
1 cup self-raising flour
4 tsp baking powder
zest 1 large orange
juice 1 large orange
2 tsp vanilla extract
Ingredients – syrup
zest 1 large orange
juice 1 large orange
1/2 cup caster sugar
double cream to serve
Preheat the oven to 180C and thoroughly grease a bundt tin. In a large bowl beat the butter and sugar until pale and creamy then add the eggs one at a time beating well after each addition. Add the almond meal then sift in the flour and baking powder and fold together. Add the zest, juice and vanilla and beat well to combine. Pour the batter into the prepared tin and bake for approx 40min. Remove the cake from the oven and allow to cool for 10min before carefully tipping the cake out onto a wire rack to cool completely.
To make the syrup, place the zest in a small saucepan and cook over a low heat for 2min stirring continuously so as not to burn. Remove from the heat, add the juice and sugar then return to the heat and continue stirring constantly for 3-4min till the sugar dissolves and becomes syrupy.
Place the cake on a plate and poke holes all over with a skewer then pour the syrup over the top. Serve with a dollop of double cream.
