Moroccan Tea Cake with Orange-Flower Water Syrup

It’s my first post ever. And I should probably be posting an austere plate of raw vegetables with quinoa as a part of a post-holiday detox/ start-the-new-year-right regimen. But instead, I’m going to celebrate the 2011 with this moist, citrusy gem of a quick bread.  I’ll admit, I wrote this recipe almost a year ago, while studying abroad in France. It’s so good though, I thought I would start off this year by re-living the memory of this simple, gorgeous tea cake.

Instead of going cold turkey after binging on chocolate-pecan brandy balls and Ree Drummond’s phenomenal cinnamon rolls, I might make this for breakfast/snacking purposes. It has almonds-  plenty of protein there- and it’s made with yogurt, so it’s lower in fat than most.

I adapted the original recipe from Ina Garten’s lemon loaf cake, which she soaks in a sweet lemony syrup to keep the cake moist. Genius, Ina.

Ingredients:

  • 2 eggs
  • 1 cup natural yogurt
  • 1 1/2 cups granulated sugar (separated)
  • 1/3 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 cup almond meal
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • juice of 1 orange
  • 2 teaspoons orange flower water
  • 1/3 cup sliced almonds (not toasted)
  1. Preheat oven to 350 F. Butter and flour a 9 x 5 inch loaf pan. Combine eggs, yogurt, 1 cup sugar, oil, and vanilla.
  2. Whisk together flour, almond meal, salt, baking powder, and baking soda. Add gradually to wet ingredients. Mix just until combined.
  3. Pour the batter into the loaf pan, sprinkle sliced almonds evenly over the top, and bake for 40 minutes, or until a knife comes out of the center clean.
  4. While the cake is baking, make the syrup: juice the orange and mix with remaining 1/2 cup sugar and orange flower water. Heat in small saucepan over stovetop until sugar has dissolved (5-7 minutes).
  5. When cake comes out of the oven, let stand 10 minutes, then use toothpick to poke holes over the top and pour the syrup over. The syrup may puddle at the top- don’t worry, it will sink in. Allow to cool before serving.

One response to “Moroccan Tea Cake with Orange-Flower Water Syrup

  1. Karina Talley

    Wonderful!

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