Orange blossom water adds a light floral flavour to this spicy Moroccan cake.

Ingredients

• 1 1/3 cups (200g) self-raising flour, sifted
• 1 cup (125g) almond meal
• 2/3 cup (150g) caster sugar
• 1 teaspoon baking powder
• 2 eggs
• 1 cup (280g) thick Greek-style yoghurt
• 150ml sunflower oil
• Finely grated zest of 1 lemon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 3 teaspoons orange blossom water (see notes)
• 1 1/2 cups (225g) icing sugar, sifted
• 2 tablespoons milk
• Pomegranate seeds, to decorate

Method

1. Preheat the oven to 180°C. Grease and flour a 2L (25cm) bundt cake pan.

2. Combine flour, almond meal, caster sugar and baking powder 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, spices and 2 teaspoons 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.

3. Stir the icing sugar, milk and remaining 1 teaspoon orange blossom water in a small bowl until you have a soft, drizzling consistency, then drizzle over the cake. When the icing is nearly set, sprinkle over the pomegranate seeds, then serve.

Delicious Team Pick

We used Macro Almond Meal which is available from Woolworths stores nationally and online now.