The full name of this cake is Morrocan Orange Blossom and Cardamom Yoghurt Cake. Mouthful? Mouthful. Is it clear what is in it though? Yes.
I bought a new bundt pan a little while ago because I adore bundt pan that is shaped fun. You don’t usually decorate bundt cakes so if it is already uniquely shaped it’d look great just with a pour of glaze. The only down side is that bundt pans, even non-stick, could still stick. So you would have to apply a layer of oil, then dust the whole surface with some flour to ensure the cake comes out clean.
I gave it a really generous spray of cooking spray and dusted it with loads of flour. Every nooks and crannies are covered. We should be good.
I originally started to look into this because I saw a video of a yoghurt cake. I don’t know why at the time it sounded amazing and exotic to me. Now that I think about it, it really is adding some extra milk and fat into your cake batter. It does make the cake wonderfully moist and stays that way.
The original recipe calls for Greek style plain yoghurt. What I ended up using this time is sour cream I have left over from making fajitas. They are supposedly interchangeable in terms of baking and cooking, use yoghurt if you have time. But if you have some sour cream that needed using up, this is not a bad option.
Unrelated anecdote: We have been watching this Japanese show on Netflix about traditions and such. One of the segment is about Japanese sweets and they often show close ups shots of ingredients like flour or egg and milk. The narrator will narrate the process of making the sweets with the most flowery language possible. So I have prepared the follow for you to describe this picture above. It’d help you if you read this in a rich baritone voice. Maybe
A fluffy cloud of dreamy creaminess with the soft and rich egg yolk suspended in a light and smooth oil of pressed gift of nature. A perfect harmony. With music from the whisk, they will dance with with each other creating a heavenly layer of velvet.
What the hell are you talking about, you say? Exactly, I reply, as I roll my eyes.
Let’s move on.
Adapted Recipe from: Delicious Magazine
Makes 1 cake in a 2L Bundt pan
For the Cake:
200g Self Raising Flour, sifted*
125g Almond Meal
1Tsp Baking Powder
280g Greek Style Yoghurt
150ml Flavourless Vegetable Oil
Zest of 1 Lemon
1 Tsp Ground Cardamom
1/2 Tsp Ground Cinnamon
2 Tsp Orange Blossom Water
For the Icing:
225 Icing Sugar, sifted
2 Tbsp Milk
1 Tsp Orange Blossom Water
*If you don’t have self raising flour, for every 150g of Cake flour, add in 2 Tsp of Baking Powder.
1. Preheat Oven to 180°c/350°f. Take some time to grease your pan either with butter, or cooking spray. Then, spoon in 1-2 Tbsp of flour and coat the entire pan with it. Make sure you don’t miss any spots.
2. In a bowl, combine your dry ingredients(flour, almond meal, sugar and baking powder)and mix together. In a different bowl, combine all your wet(Eggs, Oil and Yoghurt) ingredient and give it nice mix.
3. Mix the dry ingredient into the wet ingredients until there are no more lumps. Then, add in the spices, lemon zest and orange blossom water.
4. Bake the cake in the oven for 30 minutes. Test it with a skewer inserted into the cake, if it comes out clean, it is ready. Otherwise, bake for a bit longer but check every 2-3 minutes.
5. Leave the cake to cool for a bit before turning it out to a wire rack to cool completely. If you have done your greasing and flouring properly, your cake should just turn out as you flip the pan. I was excited I screamed and BKH thought I injured myself somehow!
For the icing:
1. Combine icing sugar, milk and orange blossom water in a bowl until you have an icing that drizzles easily.
2. Drizzle the icing over the cake. As much or as little you want. Make sure your cake has cooled completely before drizzling.
Oh, quick note: I am not as active on the blog in the summer as I am in the Winter. You know, stuff to do, mountains to walk, beaches to go to. That sorta thing. It is like, nice here now, mustn’t let it all go to waste by slaving myself away next to the hot oven, ya know? XD