Marrakechi Orange Cake - Fernandez & Wells

113

Cakes

Makes 1 cake

For the cake 500 g (1 lb 2 oz) unsalted butter, plus extra for greasing 500 g (1 lb 2 oz/2⅔ lightly packed cups) light soft brown sugar 9 eggs 500 g (1 lb 2 oz/4 cups) self-raising flour 1 level teaspoon baking powder 125 g (4 oz/1¼ cups) ground almonds (almond meal) 125 ml (4 fl oz) whole (full-fat) milk zest of 2 oranges bunch of mint, finely chopped For the topping 500 g (1 lb 2 oz/4 cups) icing (confectioners’) sugar, sifted 250 g (9 oz) unsalted butter, at room temperature 2 drops of rose water handful of Lebanese dried rose petals, to decorate (optional)

112

Marrakechi Orange Cake

Preheat the oven to 190°C (375°F/Gas 5), and grease and line a 28 cm (11 in) round springform cake tin.

For the cake, cream the butter and sugar together in a large mixing bowl until light and fluffy. Beat in the eggs one by one until well combined.

Sift the flour and baking powder into a separate bowl and stir in the ground almonds. Fold the flour mixture into the butter mixture in 3 batches.

Gently fold in the milk, orange zest and mint until everything is well combined.

Pour the batter into the prepared tin and bake for 45–60 minutes. A skewer inserted into the middle of the cake will come out clean when it’s done. Remove from the tin and allow to cool on a wire rack.

While the cake is cooling, make the topping. Sift the icing sugar into a mixing bowl and add the softened butter. Cream together on a medium speed in a food processor or using an electric hand mixer until the mixture is light and fluffy. Add the rose water and beat for another 30 seconds.

Spread the topping over the cooled cake and sprinkle with the dried rose petals, if using.