Life as a night nurse: ‘Parents are beginning to realise this isn’t just a service for the wealthy’
Life as a night nurse: ‘Parents are beginning to realise this isn’t just a service...

IMAGE

Want to go brunette? 3 things to tell your hairstylist you want
Want to go brunette? 3 things to tell your hairstylist you want

Shayna Sappington

Kate Moss and Johnny Depp: Their full relationship timeline
Kate Moss and Johnny Depp: Their full relationship timeline

Sarah Finnan

Get checked: How to recognise and prevent UTIs
Get checked: How to recognise and prevent UTIs

Shayna Sappington

WATCH: This resurfaced clip of Johnny Depp and Kate Moss is peak 90s nostalgia 
WATCH: This resurfaced clip of Johnny Depp and Kate Moss is peak 90s nostalgia 

Sarah Finnan

Perimenopause: 4 symptoms you may not know about
Perimenopause: 4 symptoms you may not know about

Edaein OConnell

The significance of media-shy Kate Moss testifying in Depp v Heard 
The significance of media-shy Kate Moss testifying in Depp v Heard 

Sarah Finnan

Pink flags and hesidating are the latest relationship buzzwords calling for a more considered approach to modern love
Pink flags and hesidating are the latest relationship buzzwords calling for a more considered approach...

Sarah Gill

Perimenopause & Me: ‘The doctor said I might be depressed, but I knew I wasn’t’
Perimenopause & Me: ‘The doctor said I might be depressed, but I knew I wasn’t’

IMAGE

Where to we draw the line in showing empathy to a narcissist?
Where to we draw the line in showing empathy to a narcissist?

Sarah Gill

Image / Editorial

Bake It Like Daisy Lowe


By IMAGE
03rd Jul 2014
Bake It Like Daisy Lowe

Daisy Lowe's Moroccan Orange Cake

blank
blank
blank
Daisy Lowe’s Moroccan Orange Cake

This recipe is my mum’s absolute favourite. It is an unusual and memorable cake, with Moroccan spicing and a ginger twist. It can be served at a dinner party or as a birthday cake, and it is really worth trying to get hold of a selection of edible flowers or rose petals to use on top; fresh flowers make a simple but absolutely stunning decoration.

Serves 8-10

INGREDIENTS

110ml coconut oil

250g ground almonds

200g xylitol

2 tsp gluten-free baking powder

30g cardamom seeds, plus 6 split pods

5 eggs

4 tbsp organic agave syrup

3 tsp rose water

finely grated zest and juice of 2 large organic oranges

2.5cm piece of root ginger

fresh edible flowers, to decorate (optional)

coconut milk yoghurt, to serve

METHOD

Preheat the oven to 180?C/gas mark 4. Gently melt the coconut oil in a saucepan. Brush about 10ml of it all over the inside of a 20cm springform tin. Set the rest aside to let cool to room temperature.

Stir together the ground almonds, xylitol, baking powder and cardamom seeds in a large bowl. In a separate bowl, whisk the eggs, 1 tbsp of the agave syrup, 2 tsp of the rose water, the orange zest and cooled coconut oil. Pour the wet ingredients into the dry ingredients and mix to combine. Pour the batter into the prepared tin and bake for 35-45 minutes until a skewer inserted in the centre comes out clean. If the top starts to brown before it is cooked, cover with foil for the remaining cooking time.

Peel and finely grate the ginger and, using your hands, squeeze out the juice from the resulting pulp into a bowl. Strain the orange juice into a small saucepan over a medium heat and add the remaining 3 tbsp of agave syrup, 1 tsp of rose water and 6 split cardamom pods. Bring to the boil. Reduce heat, add 1 tbsp of the ginger juice and simmer for two minutes until syrup-like.

Let the cake cool for five minutes, then pierce all over the top with a skewer and pour the syrup over evenly. Leave the cake to cool and absorb the syrup. Remove from the tin, leaving the split cardamom pods on top. Decorate with edible flowers, if you like.? Spoon coconut milk yoghurt on each slice before serving.

Extracted from Sweetness & Light by Daisy Lowe (Quadrille Publishing, €18), out July 3. Food photography by Ali Allen; portraits by Guy Aroch.