Ingredients
- 200 g sifted flour
- 125 g ground almonds
- 150g caster sugar
- 2 eggs
- 280 g Greek yogurt
- 150ml sunflower oil
- 1 teaspoon of baking powder
- Finely grated zest of 1 lemon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground cinnamon
- 3 teaspoons of orange blossom water
- 225 g icing sugar, sifted
- 2 tablespoons of milk
- pomegranate seeds, to decorate
Preparation
Preheat the oven to 180°C. Grease and flour a cake tin.
Mix the flour, almonds, powdered sugar and baking powder in a large bowl. In another bowl, whisk the eggs, yogurt and oil until combined, then stir in the dry ingredients.
Incorporate the lemon zest, spices and 2 teaspoons of orange blossom.
Pour into the pan and bake for 30 minutes or until a toothpick inserted into the cake comes out clean. Leave to cool a little, before turning out onto a rack and letting cool completely.
Stir in the icing sugar, milk and remaining 1 teaspoon orange blossom water in a small bowl until you have a soft, drizzling consistency, then pour over the cake. When the icing is almost dry, sprinkle with pomegranate seeds, then serve.
source: Moroccan-cuisine
