Food writer, author and the woman behind so many of Delicous Magazine’s beautiful food pages since it’s launch, Valli Little was such a delight to interview for last week’s episode of My Open Kitchen – not only was she generous with her advice, inspiration and story but she also brought us afternoon tea in the form of this Moroccan spice cake.
And I’ll gladly admit that as soon as she started speaking, I dug straight into my slice of cake and it disappeared fairly quickly. I’ve since made this at home and am even more in love with the recipe. Easy, sturdy, delicious and lasts for days, it’s a great one for picnics and to have stashed away in the cake tin for visitors.
Valli’s Moroccan Spice Cake
1 cup milk
1 tsp baking soda
2 cups plain flour
2 tsp baking powder
1 1/2 cups brown sugar
170g butter diced , chilled
1 1/2 tsp freshly ground nutmeg
1 tsp ras al hanout *
1 tsp vanilla extract
1/2 cup chopped pistachios
1/4 cup floral honey
1/3 edible dried rose petals (optional)
Preheat the oven to 170C. Grease and line a 21cm spring form tin with baking paper.
Combine baking soda and milk and set aside. Place the flour, baking powder, sugar and butter in a processor and process until you have fine crumbs. Place half the mixture in the base of the tin pressing down well. Beat the egg, nutmeg and ras al hanout with electric beaters until light, add vanilla and the milk and soda combine with the reserved butter and flour mixture. Pour over the top of the base. Sprinkle with the pistachios.
Place the cake on a baking tray bake for 60 minutes or until a skewer comes out clean. (cover loosely with foil if the cake is browning too quickly) Remove from the oven and while still warm brush with honey and sprinkle with rose petals . The cake is delicious served slightly warm with thick greek yoghurt.
* from spice shops