March 26, 2017
One of my favorite restaurants in NYC is a French-Moroccan place (Café Mogador) that serves delicious food like tagine and bastillas! They also have a delicious orange and almond cake that I sometimes crave. While the result of this recipe is not exactly the same as the cake served in the restaurant, it is quite close and has the same orange and almond taste that I enjoy. To make sure the cake is as moist as can be, I recommend using a round pan with a small diameter (6.5 inches or less). I didn't have one yet when I baked it but I think it would be prettier and would baked even better.
Ingredients (for 6 people)125g butter4 eggs200g sugar100g, Francine flour125g almond flour1 packet of Alsa baking powder2 oranges
1. Preheat your oven to 350F and take out the butter from your fridge.
2. Juice both oranges and remove the zest using a microplane or a zester. I bought mine at Bed, Bath & Beyond.
3. In a mixing bowl, use a hand mixer to mix the butter and the sugar together, until the butter + sugar whitens. (This will be much easier if the butter is already soft. If it isn't, wait approximately 20 min after you've taken out the butter from the fridge for this step.)
4. Add the eggs to the above batter, one by one while continuing to mix slowly.
5. In another bowl, put the flour, baking soda and almond meal together. Slowly add this dry mix into the other bowl and mix.
6. When the batter is homogeneous, add the orange juice and its zests.
7. Prepare your cake pan by buttering all its sides and adding sugar so that the cake does not stick.
8. Place the batter in the cake pan and bake it for 30min.