Lately I bought so nice oranges from Sicily that I couldn’t resist and use them also for some baking. My orange cookies are a hit and so great, I am sure I will make them many times and especially when I am invited somewhere.
But the other day I ‘stumbled’ over a Moroccan Orange Almond cake that is naturally gluten-free (like many original dishes and treats are, I found out). I looked at the original recipe that was actually a video and I was immediately intrigued by the fact that the whole oranges are cooked previously and then just blended.. with the peel. That is genius!
Basically the recipe has just three ingredients, the rest is for taste. Two oranges, two cups of almond flour and 6 eggs. Sweetener, vanilla and salt are for taste and it depends also by the oranges, you can omit all of it. The baking powder gives more fluffiness which I think is important.
I used instead of the conventional sugar raw honey and 4 eggs instead of 6. The honey has already a lot of moisture. I didn’t want to use coconut sugar as it has a strong taste. But I think next time I will try with coconut sugar and cinnamon as well. I found recipes that have also a little bit of cardamom which is used very often in the Arabic cuisine and gives a great taste (did you ever tried it in coffee? Sooo good!).
The almond orange cake is called Meskouta and seems to be done everywhere a little bit different. I found it also under name Persian Orange Cake.
It’s a perfect winter coffee cake, because winter is the season of oranges. Use only organic ones and maybe try the cake with lemons instead sometimes. As decoration: very thin orange slices are perfect. But also chocolate sprinkled on the top, icing sugar or simply ‘nude’ for breakfast coffee. Yummy