Spiced Orange and Almond Cake with Rosewater Syrup

Ingredients

• 2 large oranges, unpeeled
• 1 cup almonds, ground
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon salt
• 4 large eggs

• 1 cup sugar
• 1 cup water
• 1 tablespoon rosewater

Method

1. 01
   Place the unpeeled oranges in a pot, cover with water, and simmer for 1 hour until soft. Drain and cool.
2. 02
   Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform cake pan.
3. 03
   Cut the cooled oranges in half, remove any seeds, and blend the oranges into a smooth puree.
4. 04
   In a large bowl, combine the ground almonds, sugar, baking powder, cinnamon, cardamom, and salt.
5. 05
   Beat the eggs in a separate bowl until frothy. Fold in the orange puree, then gradually add to the dry ingredients, mixing until well combined.
6. 06
   Pour the batter into the prepared cake pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. 07
   While the cake bakes, prepare the syrup: Combine sugar and water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and add rosewater.
8. 08
   When the cake is done, cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack.
9. 09
   Drizzle the rosewater syrup over the warm cake, allowing it to soak in. Serve warm or at room temperature.