Marrakechi orange cake

Marrakechi orange cake

1 cake


Quantity Ingredient

For the cake

Quantity Ingredient
500g unsalted butter, plus extra for greasing
500g light soft brown sugar
9 eggs
500g self-raising flour
1 level teaspoon baking powder
125g ground almonds, (almond meal)
125ml whole milk
2 oranges, zested
bunch mint, finely chopped

For the topping

Quantity Ingredient
500g icing sugar, sifted
250g unsalted butter, at room temperature
2 drops rose water
handful lebanese dried rose petals, to decorate (optional)


  1. Preheat the oven to 190°C, and grease and line a 28 cm round springform cake tin.
  2. 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.
  3. 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.
  4. Gently fold in the milk, orange zest and mint until everything is well combined.
  5. 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.
  6. 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.
  7. Spread the topping over the cooled cake and sprinkle with the dried rose petals, if using.
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