Berber-inspired Almond Cake

Ingredients

While the original Pastel de Gloria is a Mexican dessert made with condensed milk and pecans, this Berber-inspired almond cake replaces those ingredients with ground almonds and saffron. The spices used in this recipe are also different, incorporating cinnamon and cardamom to infuse the cake with the warm flavors of Berber cuisine. We alse have the original recipe for Pastel de Gloria, so you can check it out.

• 2 cups (200g) ground almonds 2 cups (200g) ground almonds
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 4 large eggs 4 large eggs
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 teaspoon baking powder 1 teaspoon baking powder
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting
• Rose petals, for garnish Rose petals, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 2g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 7g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
3. 3.
   In a large mixing bowl, combine the ground almonds, granulated sugar, vegetable oil, and soaked saffron (including the water).
4. 4.
   Add the eggs one at a time, mixing well after each addition.
5. 5.
   Stir in the ground cinnamon, ground cardamom, baking powder, and a pinch of salt until well combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar and garnish with rose petals.
10. 10.
    Slice and serve.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for this recipe, as they provide the desired texture and flavor. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Saffron — Soaking the saffron threads in warm water helps release their flavor and color. Ensure that the water is warm, but not boiling, to preserve the delicate saffron aroma.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of orange blossom water to the batter.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If you prefer a more intense saffron flavor, you can increase the amount of saffron threads used.

Serving advice

Serve the Berber-inspired almond cake at room temperature for the best flavor and texture. It pairs well with a cup of Moroccan mint tea or a strong black coffee.

Presentation advice

To enhance the presentation, you can sprinkle some crushed pistachios on top of the cake along with the powdered sugar and rose petals. This adds a pop of color and a delightful crunch.