Moroccan Orange and Orange Blossom Cake
A moist, fragrant orange cake made with almonds and polenta, soaked in orange blossom syrup.
- Time1 hr 15
- LevelEasy
- Costabout £0.48 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 cm round cake tin.
- 2
Whisk the eggs and 150 g sugar for 4 minutes until pale, thick and doubled in volume.
4 min - 3
Whisk in the olive oil, orange zest, juice of 1 orange and 1 tbsp orange blossom water.
- 4
Fold in the ground almonds, polenta and gluten free baking powder until just combined. Pour into the tin.
- 5
Bake for 35 to 40 minutes until golden and a skewer comes out clean.
38 min 20 s - 6
Meanwhile, simmer the syrup sugar and orange juice for 5 minutes until slightly syrupy, then stir in the orange blossom water.
5 min - 7
Prick the hot cake all over and spoon the syrup over slowly. Cool in the tin before turning out.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
