Moroccan Orange Blossom Cake

Moroccan orange blossom and cardamon yoghurt cake

This recipe requires a 2L (25cm)  bundt cake pan and Serves 6.

1 ⅓ cups (200g) self-raising flour, sifted
1 cup (125g) almond meal
⅔ cup (150g) castor sugar
1 tsp baking powder
2 eggs
1 cup (280g) thick Greek-style yoghurt
150ml sunflower oil
Finely grated zest of 1 lemon
1/2 tsp ground cardamon
1/2 tsp ground cinnamon
3 tsp orange blossom water
1 1/2 cups (225g) icing sugar, sifted
2 tbs milk
Pomegranate seeds to decorate

Let’s cook: 
Preheat your oven to 180 deg. C. Grease and flour a 2L (25cm) bundt cake pan.

Sift flour with spices (cardamon and cinnamon) and baking powder. Mix with almond meal, and castor sugar in a large bowl.

In a separate bowl, whisk the eggs, yoghurt and oil until combined , then stir into the dry ingredients.

Fold in the lemon zest, and 2 tsp orange blossom water. Spoon into the pan and bake for 30 minutes or until a skewer inserted into the cake comes out clean.

Cool slightly, then turn out onto a wire rack to cool completely.

Ice your cake:   
Stir the icing sugar, milk and remaining 1 tsp orange blossom water in a small bowl until you have a soft, drizzling consistency, then drizzle over the cake.

N.B.  If you are baking in hot, humid conditions like I was when making this, you may need to add more icing sugar until it sets well, or the icing will just run off the cake. When the icing is nearly set on the cake, sprinkle over the pomegranate seeds, then serve. 

(Original recipe from

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