House tour: How Indy Parsons found and transformed her dream period home
House tour: How Indy Parsons found and transformed her dream period home

Megan Burns

My Career: Entrepreneur Ciara Walsh
My Career: Entrepreneur Ciara Walsh

Sarah Finnan

At Killyon Manor in Co Meath, foraged flowers showcase the beauty of native blooms
At Killyon Manor in Co Meath, foraged flowers showcase the beauty of native blooms

Sarah Macken

The owner of Amber + Willow’s gorgeous Carlow home is full of unique finds
The owner of Amber + Willow’s gorgeous Carlow home is full of unique finds

Megan Burns

Weekend Guide: 9 great events happening around Ireland
Weekend Guide: 9 great events happening around Ireland

Sarah Gill

In 2024, just one living female Irish artist has made the top 100 on Irish radio
In 2024, just one living female Irish artist has made the top 100 on Irish...

Sarah Gill

Read an extract from Kevin Barry’s new title, The Heart in Winter
Read an extract from Kevin Barry’s new title, The Heart in Winter

Sarah Gill

This enchanting red brick home in Delgany is on the market for €1.6 million
This enchanting red brick home in Delgany is on the market for €1.6 million

Sarah Finnan

This Blackrock bungalow proves that you can create more space without extending
This Blackrock bungalow proves that you can create more space without extending

Megan Burns

The new COS x Tabata Shibori collection epitomises laid-back summer dressing
The new COS x Tabata Shibori collection epitomises laid-back summer dressing

Sarah Finnan

Image / Editorial

Bake It Like Daisy Lowe


By IMAGE
03rd Jul 2014
Bake It Like Daisy Lowe

Daisy Lowe's Moroccan Orange Cake

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.