There are several very similar recipes for this cake - Nigella has one, Claudia Roden has one and I'm sure there are many more. This one comes from Diana Henry in her lovely book 'Crazy Water Pickled Lemons.'
I love Moroccan food and there are some great recipes in this book.
A good tip I've learnt from a cyber friend is that instead of boiling the orange for an hour as stipulated in the recipe, you can cook it in the microwave and speed up the whole process. You prick the skin of the orange and microwave it on high for about 8 minutes, turning the orange around after a few minutes, just as you would a potato. Saves a lot of time and energy.
250g caster sugar
55g plain flour
1tsp baking powder
200g ground almonds
icing sugar for dusting
for the cream:
55g fine-shred orange marmalade
125g mascarpone cheese
30ml (2 tbsp) Greek yoghurt
icing sugar to taste
5ml (1 tsp) orange flower water
Preheat oven to 180˚C (350˚F) Gas Mark 4
Grease a 20cm (8in) spring-form tin and line with greaseproof paper.
Put the orange in a saucepan, cover with water and simmer for an hour. Cut the orange in half, remove the pips, and purée the rest of the fruit in a food processor. Beat the eggs and sugar together until they’re pale and thick. Fold in the flour, baking powder, almonds and orange purée. Pour into the tin and bake for about an hour. Cool on a wire rack.
To make the cream, melt the marmalade in a small pan. Let it cool slightly, but don’t let it set, then mix it with the mascarpone and yoghurt. Add icing sugar to taste and the orange flower water.
Sift icing sugar over the cake and serve with the marmalade cream.
This is the cake without the marmalade cream. I love the texture of it - light, moist and full of orange flavour. The marmalade cream is great, but I prefer to just eat the cake just as it is - unadorned and simple.