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1/2 Photos of Moroccan Orange and Almond Cake
A moist, flourless cake, using semolina and ground almonds instead. Dust the cake with confectioner's sugar, serve accompanied by strained, plain yoghurt and drizzle the remaining orange syrup around. Decorate with the reserved orange rind and sprigs of mint From the book "Perfect Baking" published by Parragon in 2008.
Units: US | Metric
Serving Size: 1 (146 g)
Servings Per Recipe: 8
The following items or measurements are not included: