Oranges from Morocco
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
- 2 large oranges, organic
- 6 pods cardamom
- 6 eggs, separated
- 1 cup + 2 Tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 2 ⅓ cups almond flour/meal
- 1-2 Tablespoons butter or olive oil for greasing pan
1. Preheat oven to 350 F. Butter and flour a 9-inch springform pan, muffin, or loaf pan.
4. In a separate bowl, whisk the egg whites to soft peaks. Then, fold in ⅓ of the egg whites into the orange-yolk mixture. When incorporated, add in remaining whipped egg whites, folding gently to keep batter light and airy.
5. Fill 9-inch springform pan ¾ way full. You will have about 1 cup of remaining batter. You can make a couple muffins with this batter. Bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Muffins: Bake 20-30 minutes or until batter starts to release from sides
Loaf: Bake 45 minutes – 1 hour
Serve with powdered sugar. Pairs well with fresh whipped cream and Moroccan mint tea.