This cake is inspired by Dee’s family connections with Morocco. Almost two decades ago, returning from a honey-hunting trip north of Rabat with her mother-in-law, they stopped at the side of the road under the shade of a tree. There her mother-in-law lit a small burner, placed a terracotta dish on top and proceeded to make something like a caramel out of melted sugar, honey and almonds. She then made a large, frothy pancake batter, known as a baghrir, and poured it on to the browned almonds. Flipped over, the resulting sweet, crispy pancake, sprinkled with orange-flavoured water, was a delight. This cake goes particularly well with fresh mint tea.