Moroccan Orange and Almond Cake
70 mins (prep 30, cooking 40)
11 ingredients
8 servings
A moist, flourless cake, using semolina and ground almonds instead. Dust the cake with confectioner's sugar, serve accompanied by strained, plain yoghurt and drizzle the remaining orange syrup around. Decorate with the reserved orange rind and sprigs of mintFrom the book "Perfect Baking" published by Parragon in 2008.

Categories:  holiday , hanukkah , african , cakes , nuts , <-4-hours , from-scratch , moroccan , eggs~dairy , time-to-make , ramadan , dessert ,
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Serving Size (124.45 g)
Servings 8
Amount per Serving
Calories 399.38 Calories from Fat 142.47
% Daily Value *
Total Fat 15.83g 194.82%
Saturated Fat 1.21g 48.39%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 98.32mg 32.77%
Total Carbohydrate 58.81g 156.82%
Dietary Fiber 3.82 g 122.28%
Sugars 37.77 g %
Protein 9.25g 147.96%
Vitamin A 79.57IU% Vitamin C 19.38mg%
Calcium 128.63mg% Iron 2.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
softened butter, confectioners' sugar, plain yogurt