Spiced Moroccan Honey and Orange Cakes

Allergens

Eggs, Dairy (Milk or Butter)

Ingredients

• 1 cup all
• purpose flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp salt
• 3/4 cup granulated sugar
• Zest of 2 oranges
• 1/2 cup honey
• 1/2 cup orange juice
• 1/3 cup canola oil
• 2 large eggs
• Confectioners' sugar, for dusting

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 12 cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
3. In another bowl, combine the sugar and orange zest. Rub them together until the sugar is fragrant and well infused with the citrus essence.
4. Add the honey, orange juice, canola oil, and eggs to the sugar mixture. Whisk until well combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Divide the batter evenly among the muffin tin cups.
7. Bake for 20 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, dust with confectioners' sugar before serving.

Chef’s Insight

To enhance the Moroccan theme, consider pairing these cakes with a glass of mint tea or a fruity mocktail infused with cardamom.

Notes

For an extra touch of luxury, consider drizzling each cake with a little melted white chocolate or adding a dollop of whipped cream on the side.