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Moroccan Orange & Cardamom Cake, Sweetened With Xylitol

The scent of oranges and cardamom instantly transports me back to my travels through Morocco. I remember wandering through bustling souks in Marrakech, the air thick with exotic spices, while vendors offered slices of sun-ripened oranges. This cake captures that vibrant memory, the sweet-tart citrus mingling beautifully with the warm, aromatic cardamom. It’s a taste of adventure in every bite, a sweet reminder of the magic I found there.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 60-65 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Yield: 1 Cake
Dietary Type: Gluten-Free

Ingredients

225 g xylitol artificial sweetener
6 large eggs
200 g ground almonds
50 g polenta
25 g self-raising flour
2 teaspoons baking powder
1 tablespoon sliced almonds
2 oranges
1 teaspoon ground cardamom
2 cups Greek yogurt or 2 cups cream, to serve

Equipment Needed

Large saucepan
Hand blender or food processor
Large bowl
21cm loose-bottomed cake tin
Baking parchment
Electric mixer (optional)
Skewer

Instructions

Begin by preparing the oranges. Place the whole oranges in a large pan, then cover them completely with water. Bring the water to a boil over high heat. Once boiling, cover the pan and reduce the heat to a simmer. Allow the oranges to simmer gently for 1 hour, or until they are easily pierced with a knife. If the oranges tend to float, you can use a smaller saucepan lid placed directly on top to keep them submerged.
Once the oranges are cooked, carefully remove them from the hot water and allow them to cool completely. This is a crucial step, as you don’t want to add the cooked oranges to the other ingredients while they are still hot.
After the oranges have cooled, quarter them and carefully remove any seeds and the obvious pith where the stalk was attached. The pith can be quite bitter, so removing as much as possible will help to ensure a sweeter, more enjoyable cake.
Next, using a hand blender or food processor, blitz the oranges to a rough purée. You don’t want a completely smooth consistency; a little texture is desirable. Transfer the orange purée to a large bowl.
Preheat your oven to 160C/140C fan/gas 3. This lower temperature helps the cake bake evenly and prevents the edges from burning before the center is cooked through.
Prepare your 21cm loose-bottomed cake tin by lining the base and sides with baking parchment. This will prevent the cake from sticking and make it much easier to remove from the tin after baking. Ensure that the parchment paper extends a bit above the sides of the tin to prevent any sticking.
To the bowl with the orange purée, add the cardamom and xylitol. Using an electric mixer (or a sturdy whisk), beat the xylitol and cardamom mixture together until well combined.
Next, add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the mixture and helps to create a light and airy cake.
In a separate bowl, combine the dry ingredients: the ground almonds, polenta, self-raising flour, and baking powder. Whisk them together gently to ensure they are evenly distributed.
Now, gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix, as this can result in a tough cake. Gently combine until just blended.
Scrape the cake batter into the prepared cake tin. Level the top with a spatula or the back of a spoon to ensure even baking.
Bake the cake in the preheated oven for 40 minutes.
After 40 minutes, remove the cake from the oven and scatter the sliced almonds evenly over the top. Quickly return the cake to the oven and bake for a further 20-25 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool completely in the tin before carefully removing it.
Serve sliced as a cake, or as a dessert with a dollop of Greek yogurt or cream.

Expert Tips & Tricks

Don’t skip the orange boiling step! This softens the peel and mellows the bitterness, resulting in a sweeter, more flavorful cake.
If you don’t have self-raising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to 1 cup of plain flour.
For an extra burst of orange flavor, add the zest of one additional orange to the batter.
If the top of the cake starts to brown too quickly, you can loosely cover it with foil during the last 15 minutes of baking.
To test for doneness, insert a skewer into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with wet batter, continue baking for a few more minutes and test again.
Make sure your baking powder is fresh. Old baking powder will lose its potency and your cake won’t rise properly.
Consider using a springform pan if you don’t have a loose-bottomed cake tin.

Serving & Storage Suggestions

This Moroccan Orange & Cardamom Cake is delicious served warm or at room temperature. A dollop of Greek yogurt or a swirl of lightly sweetened cream complements the cake perfectly, adding a cool, creamy contrast to the citrusy, aromatic flavors. A sprinkle of chopped pistachios can also enhance the presentation.

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, the cake can be frozen for up to 2 months. To freeze, wrap the cake tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

To reheat, you can warm slices in the microwave for a few seconds or in a low oven until just heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	157.2 kcal	N/A
Calories from Fat	99 g	63%
Total Fat	11 g	16%
Saturated Fat	1.4 g	7%
Cholesterol	93 mg	31%
Sodium	124.1 mg	5%
Total Carbohydrate	8.8 g	2%
Dietary Fiber	2.5 g	9%
Sugars	0.8 g	3%
Protein	7.3 g	14%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Citrus Variation: Experiment with different citrus fruits! Replace the oranges with mandarins, blood oranges, or even grapefruit for a unique flavor profile.
Spice It Up: Add a pinch of ground ginger, cloves, or nutmeg to the batter for an extra layer of warmth and complexity.
Nutty Goodness: Substitute some of the ground almonds with other nut flours, such as hazelnut or pistachio flour, for a different texture and flavor.
Vegan Option: While the original recipe uses eggs, you can attempt to adapt it with flax eggs or applesauce as an egg replacer. Be aware that this may affect the cake’s texture.
Dairy-Free Option: If you’re avoiding dairy, use a dairy-free yogurt alternative or coconut cream instead of Greek yogurt or cream for serving.

FAQs (Frequently Asked Questions)

Q: Why do I need to boil the oranges whole?
A: Boiling the oranges softens the peel and reduces bitterness, infusing the entire cake with a sweeter, more mellow orange flavor. It also makes them easier to puree.

Q: Can I use regular sugar instead of xylitol?
A: Yes, you can substitute xylitol with an equal amount of regular granulated sugar or caster sugar. Keep in mind that this will change the overall sweetness and nutritional profile of the cake.

Q: What if I don’t have a loose-bottomed cake tin?
A: You can use a springform pan or a regular cake tin lined with parchment paper. Make sure the parchment paper extends well above the sides of the tin to make it easier to remove the cake.

Q: My cake is browning too quickly. What should I do?
A: Loosely cover the top of the cake with foil during the last 15-20 minutes of baking to prevent it from browning too much.

Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature or in the refrigerator. It might even taste better the next day as the flavors meld together.

Final Thoughts

I truly hope you’ll give this Moroccan Orange & Cardamom Cake a try. It’s a delightful treat that’s perfect for any occasion, from a simple afternoon tea to a special celebration. The bright citrus flavors, warm spices, and moist texture are sure to impress. Don’t be afraid to experiment with variations and make it your own. And most importantly, have fun in the kitchen and enjoy the process of creating something delicious! I’d love to hear about your experience and any creative twists you add to the recipe. Pair it with a cup of mint tea for an authentic Moroccan experience!

Moroccan Orange & Cardamom Cake, Sweetened With Xylitol Recipe