Spain is one of those countries I wish were closer to Canada, now that I’ve made the big move across the pond. For a young Dutch girl, travelling to the south of Spain is a complete culture shock only a three hour plane ride away. I visited Sevilla and it’s surrounding countryside with my parents when I was 13.
My memories are a blur of the countless arches of ancient mosques, Flamenco dresses with endless layers of coloured ruffles, impressive bull fighting rings, overwhelming mosaics, intense colours, and a LOT of terra cotta. Flavours were like the colours: warm and deep. Tomatoes, cumin, garlic, paprika. On the sweeter side of Andalusian cuisine you’ll find almonds, honey, rose blossom, citrus fruits and spices like cinnamon, cardamom, and saffron. When fall sets in, you’ll want to bake this cake to transport you to warmer, more exotic places. You’re welcome.
Ingredients
• 2 oranges, zest and juice (you’re aiming for 1/2 cup juice)
• 1 tsp cardamom, ground
• 1 tsp cinnamon, ground
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 cup almond flour
• 1 cup all purpose flour
• 2 tsp baking powder
• 3 eggs
• 1/4 cup yoghurt
• 2 tbs olive oil
For the yoghurt
• 1 cup yoghurt
• 1/3 cup organic honey
• fresh or dried lavender to taste
Method
1. Preheat your oven to 350 degrees and grease the inside of a small cake or loaf tin.
2. With a whisk or your kitchen mixer, cream the sugar together with the eggs and olive oil in a large bowl until it turns white and slightly frothy.
3. In a separate bowl, combine all the other dry ingredients: flours, baking powder, orange zest and spices, and mix together.
4. Combine the dry ingredients with the creamed egg and sugar, and add the orange juice and yoghurt. Mix until well combined. Pour into your baking tin and place in the middle of the preheated oven.
5. Bake for around 40 minutes or until golden brown and a cake tester inserted in the middle comes out clean. Leave to cook slightly on a wire rack, but if you can, enjoy it while it’s warm.
6. Serve with the honey, yoghurt, lavender mixture. You can make this mixture ahead of time: leave the lavender in overnight and strain out the next day to avoid biting down on the flowers. Or leave them in for extra effect!
