Gateau Marocain Recipe

Nov 29, 05:41 PM

by Katharine Koeppen, RA

For long, complex reasons that I will not get into, I was forced to go on a gluten-free diet 14 months ago. As an avid foodie, I did so kicking and screaming. After all, there are not a lot of truly good gluten-free recipes out there.

This one comes by way of my friend and teacher, Rhi Lewis, who lives in the south of France. It's a traditional Moroccan orange cake; there are many north African influences in her part of the world. After baking it several times, I've refined the recipe a bit from her original. Do weigh out the ingredients rather than attempt to measure by volume. The recipe uses a standard commercial loaf pan measuring 13"x4.5"x2.5." If you use the more common 8" loaf pan, you'll get 2 cakes from this recipe and baking time will vary.

Gateau Marocain

3        medium organic oranges
6        large eggs 
250 g  superfine sugar 
300 g  almond meal
1 tsp   baking powder
2 dr    cardamom essential oil
(opt)   glaze & garnishes

Boil whole oranges 1 hour, then let cool. Preheat oven to 355˚and grease a full size loaf pan. Cut open the oranges and remove any pits, then rough chop and reserve. In a food processor, combine eggs and sugar; process until well blended. Add reserved oranges and process briefly. Add almond meal, baking powder and cardamom oil, processing until smooth. Pour into prepared pan (the mixture will be very liquid) and bake about 45 minutes. Cake is done when nicely browned and springy to the touch. When cooled, glaze with melted apricot preserves and garnish with any or all of the following:

candied orange slices
candied lemon slices
toasted sliced almonds
edible flowers

This cake serves 12-14. It has good keeping quality and will hold up for about a week, provided you can resist eating it immediately. Enjoy! 

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