Wednesday, January 19, 2011

Moroccan orange cake

I think I have been blowing my own trumpet too much about my baking abilities. Sis (who is not in my city and hence not one of the frequent recipients of my culinary output) is so impressed that she asked me to bake a cake and send it to her. So this cake is traveling all the way to Hong Kong now!

Sis picked orange cake and I Googled and got this recipe:

The cake has simple ingredients and is easy to put together. However, contrary to what the comments in the link say, I could not detect any orangey flavor while baking. The cake did came out looking spongy.

I followed the recipe as is with the following modifications:

1. Halved the recipe - correspondingly the baking time was about 25 minutes.
2. I do not own a bundt pan, so used a regular round cake tin.
3. Sprinkled sliced almonds (or whatever version of sliced I could get using a knife, a chopping board and almonds) on top of the cake before baking.
4 . After cooling the cake for about 10 minutes, I dusted powdered sugar on top. You can skip this if you prefer milder sweetness.

Orange cake cooling on an improvised rack.
I have not tasted the cake. Will update the result of the taste test once I hear back from sis!

Verdict from sis: The cake is totally yummy. It is so spongy and soft.

Yeah, this recipe is a keeper!

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