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Ramblings of a retiree in France
The Musette: Almond, maple and cardamon drizzle cake
This is a deliciously moist cake with just a hint of the Middle East. Perfect for serving as a dessert, at an afternoon tea, or indeed at any time.
Ingredients (serves 12)
- 200g (1 1/4 cup) spelt flour
- 150g (1 1/2 cups) ground almonds
- 2 tsp baking powder
- 250g (1 cup + 2 tbsp) unsalted butter, softened, plus extra for greasing
- 200g (1 1/4 cup) soft brown sugar
- 150ml (2/3 cup) grade A maple syrup
- zest organic orange
- zest organic lemon
- 4 large organic eggs (approx. 14 oz each)
drizzle:
- 4 cardamom pods
- 4tbsp grade A maple syrup
- 1tsp orange blossom water
- 2tsp toasted sesame seeds
- 1tsp fennel seeds
- 1tsp coriander seeds
Method
1. Heat the oven to 170°C/150°C fan/325°F/gas 3.
2. Grease a 900g (1lb) loaf tin and line with greaseproof (parchment) paper. Put the flour, almonds, baking powder and a good pinch of sea salt into a large mixing bowl and whisk until there are no lumps of baking powder.
3. In a stand mixer fitted with a paddle attachment, or with an electric hand whisk, beat the butter, sugar and maple syrup until creamy and combined.
4. Add both orange and lemon zests, then the eggs one by one, mixing well between additions.
5. Add the dry ingredients a large spoonful at a time, again mixing gently between additions. Tip the mixture into the prepared tin and smooth out the top with the back of a spoon. Bake for 55-60 minutes until the cake is dark golden on top and coming away from the side of the tin.
6. Take the cake out of the oven and leave in the tin. Bash the cardamom pods in a pestle and mortar to release the seeds, then put the seeds into a small saucepan with all the remaining drizzle ingredients. Bring to a simmer and reduce to a thin syrup – it will thicken a little more as it cools.
7. Prick the cake a few times with a skewer and pour over the syrup, then leave the cake in the tin until cooled completely. Serve in thick slices, with whatever your heart desires. My beloved likes it serves with creme fraiche and more maple syrup!
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Thank you, Sheree, for this wonderful cake!
Joanna
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My pleasure Joanna
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Sheree, Those pics remind me of the eye of Hurricane Ian from which we just emerged. I do bake two pumpkin pies (keto) as we bagged almost 20 bags of branches and palm fronds after the storm but we are still intact to enjoy the home, garden, and good food!
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Glad to hear you’re okay
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This cake sounds yummy and is begging to be made, baked and eaten.
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Let me know how you get o
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looks very delicious. thanks Sheree!
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Pleasure Rebecca
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You’re an excellent cook. This cake looks great!
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Thank you 🙏
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Yum!
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😎
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Sounds wonderful!
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It was Mitch
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Sounds delicious!
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It was
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I love the combination of flavors here Sheree!
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Thanks
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You had me at cake!
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I know what you mean
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