RECIPE: Moroccan Spiced Blood Orange-Almond Tea Cake

We're nearing the end of citrus season. The good news is that means spring has sprung. The bad news is that citrus brings us that bit of sunshine when we most need it, throughout the dead of winter and into what is technically early spring -- but often brings late march blizzards, April nor'easters, and various storms and weather events (May tornadoes??) that keep us indoors just long enough to make us think we're losing our collective minds. Again.

It is precisely at this time of year that a recipe like the one I'm sharing here today comes in handy, on many levels. First, and most obviously, it is making use of the last of the bright citrus, here featuring my beloved tarocchi, or blood oranges. You could substitute Cara Cara oranges or even Meyer lemons, though the flavor and look will be different (but no less delicious). Second, when (un)seasonably cold weather or spring showers force us to seek comfort indoors, this is a great baking project to turn out in a morning or afternoon. Third, it's an amazing accompaniment to tea (hence "tea cake"), and I love tea -- the taste, the ritual, the any-time-ness of it (for breakfast, mid-morning, an afternoon snack, or even after dinner with a decaf or Moroccan mint tea). 

Which brings me to fourth: the wonderful Moroccan flavors here that whisk me straight back to Marrakesh, and the ubiquitous mint tea served on elaborate silver trays with the traditional jewel-toned, gold leaf-decorated tea glasses. I don't drink coffee, and never have (loathe the taste, love the smell of a pot brewing). So if there's a lovely ritual that incorporates a beverage I do drink? I'm all in. Moroccan mint tea offers that ritual, and this slightly exotic tea cake is the perfect accompaniment. The spices that warm the tagines and b'steeyas for which Morocco is rightfully famous are present here, adding their warmth to a sweet treat. The turmeric turns the cake a vibrant sunny yellow, and the citrus fruit tops it off with the beautiful shades of a Marrakesh sunset, the ochre and burnt sienna echoing the buildings that comprise the winding paths of the souk. Relax and enjoy these simple pleasures. And bring on SPRING!

 MOROCCAN SPICED BLOOD ORANGE-ALMOND TEA CAKE

 

 

INGREDIENTS

Nonstick cooking spray or butter, for greasing the baking pan

3/4 cup almond flour

3/4 cup AP flour

1.5 TBS baking powder

1 tsp. kosher salt

3/4 tsp. ground turmeric

1/2 tsp. ground cinnamon

1/2 tsp. allspice (optional)

2 blood oranges

3/4 cup granulated sugar

3/4 cup sour cream or full-fat Greek yogurt

2 large eggs

1/2 cup extra virgin olive oil, preferably fruity

1/2 cup sliced almonds, toasted 

1 Tbs. brown sugar

DIRECTIONS

- Heat the oven to 350 degrees. Lightly grease a loaf pan with the nonstick spray or butter, then line with parchment so there is extra parchment overhang (to lift the cake out after baking). Spray parchment with cooking spray once it's in place.

-Whisk the flours, baking powder, and turmeric and the rest of the spices in a large bowl

- In a medium bowl, add the sugar and grate the zest of one orange into the bowl. Rub together with your fingers until the sugar is fragrant and a bit wet. Squeeze the orange juice into the bowl. Cut the other orange into rounds, removing seeds, and set aside.

- Add salt, yogurt/sour cream, and eggs into the bowl with the sugar. Whisk until well-blended and smooth.

- Add the wet mixture to the dry ingredients, and whisk to blend. Mix in the olive oil.

- Scrape the batter into the loaf pan, smooth the top, and lay the orange slices on top, down the middle. scatter the sliced almonds on the sides. Sprinkle all with brown sugar. 

- Bake until the top is golden brown, the cake is pulling away from the edges of the pan, and a toothpick stuck in the middle of the cake comes out clean, 50-60 minutes. (If the orange slices start to brown too much, cover the cake with foil).

- Let cool before slicing.