Moroccan Mint Tea
Moroccan tea, explains Myriem Nachaiti, requires just a few ingredients brewed in a delightful choreography.
For this cake, use a lightly flavored olive oil and the zest of a single or a combination of citrus: clementine, orange, grapefruit, and lemon all work in this recipe.
Ingredients
SERVINGS: 8-12 Serving(s)
For the cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon citrus zest
- ½ cup extra virgin olive oil
- ¾ cup freshly squeezed orange juice
- ¼ teaspoon salt
For the marmalade glaze
- ½ cup orange marmalade
- ¼ cup fresh orange juice
Preparation
Preheat the oven to 350°. In a small bowl, sift the flour with the baking powder. In a large bowl, with an electric mixer set at high speed, beat the eggs, sugar, vanilla, citrus zest, and salt in a large b owl until the mixture is pale and fluffy. With the mixer set on low speed, add the olive oil in a slow stream, followed by the orange juice and mix until just incorporated. With a spatula, gently fold in the flour in three additions until just combined.
Pour the batter into a loaf pan lined with parchment paper and bake on medium rack for 40-45 minutes or until a toothpick inserted in the cake comes clean. Let the cake cool for 10 minutes on a rack.
While cake is cooling, prepare the glaze: in a small sauce pan, melt the marmalade with orange juice on medium heat. Set aside.
Gently remove the cake from pan and transfer to large plate or cutting board. With a toothpick or skewer, poke 20-25 holes on the cake and pour the marmalade glaze, spreading the candied peel on the middle of the cake. Carefully transfer to a serving dish, cool completely before serving.
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