This is a recipe inspired by the flavors of Moroccan cuisine: Many Moroccan desserts use almond paste and orange flower water. Instead of orange flower water, I use orange extract and Grand Marnier, almond paste and almond extract. These flavors combine to create a moist, delectable cake.

This cake doesn’t look impressive but watch your guests’ faces as they take the first bite. Be sure to dust it with confectioners sugar just before you serve it. You can make this ahead and freeze it. If you do, don’t put the confectioners sugar until the cake is thawed and you’re just about to serve it.

A NOTE: Serve it with the Fruit Compote and a dollop of Greek yoghurt. Of course, you can always serve it with whipped cream and fresh berries, after any dinner party.

Serve with fruit compote and yoghurt or fresh berries and whipped cream.

Instead of orange flower water, for this recipe, I use orange extract and Grand Marnier, almond paste and almond extract.

Using stand or hand-held electric mixer, mix butter and sugar until light and creamy.

Add almond paste, small pieces, one at a time, beating after each addition until well blended. Beat in eggs one at a time. Mix in Grand Marnier, orange and almond extracts.

Butter and flour an 8-inch cake pan and line bottom with parchment paper.

ALMOND ORANGE CAKE

EVENT: Moroccan Feast

SERVES: 8-10 People

Ingredients

¾ cup granulated sugar

½ cup (1 stick) unsalted butter, room temperature

1 7-oz. package almond paste

3 large eggs, room temperature

1 tablespoon Grand Marnier liqueur

1/8 teaspoon orange extract

½ teaspoon almond extract

¼ teaspoon salt

1/3 cup cake flour

½ teaspoon baking powder

¼ teaspoon salt

Powdered sugar

Equipment

8-inch cake pan

Directions

1. Preheat oven to 350 degrees.

2. Butter and flour an 8-inch cake pan and line bottom with parchment paper.

3. Using stand or hand-held electric mixer, mix butter and sugar until light and creamy.

4. Add almond paste, small pieces, one at a time, beating after each addition until well blended.

5. Beat in eggs one at a time. Mix in Grand Marnier, orange and almond extracts.

6. In a large bowl, combine cake flour, baking powder and salt.

7. Add dry ingredients to wet, beating just until blended.

8. Spoon into cake pan, smooth top.

9. Bake approximately 35 minutes, until top is golden and tester comes out clean. Cool in pan on rack.

10. Dust with powdered sugar and serve.

11. You can make this a few days ahead and store covered at room temperature. You can also cool it completely, wrap airtight and freeze for up to 2-3 weeks.

12. Serve with fruit compote and yoghurt or fresh berries and whipped cream.

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