CLEMENTINE SPONGE CAKE WITH CLEMENTINE GLAZE

Although this cake shows the strong influence from the time when the country was a
Protectorate under French and Spanish rule, it’s clearly Moroccan. My favorite version
came topped with a syrupy glaze made with clementine juice and had pieces of candied
clementine slices inside. The cake was even more enjoyable with a large bowl of café au
lait for breakfast.
The glaze is sweet, and each piece of cake only needs a dollop. Serve the remaining
glaze on the side. Clementines are a delicious, sweet variety of mandarin orange. For
the glaze, substitute mandarin juice or the juice of another variety, such as tangerines or
even oranges.

1 cup/210 g butter, softened
1 cup/200 g sugar
4 large eggs
1⁄4 cup/60 ml fresh clementine juice
11⁄2 cups/200 g all-purpose flour
3 tsp baking powder
for the clementine glaze
1 cup/240 ml fresh clementine juice
1 cup/200 g sugar
1 clementine, scrubbed

Preheat the oven to 350˚F/180˚C/gas mark 4.
Butter a 10-in/25-cm round cake pan and
dust with flour; shake the pan to remove any
excess flour.

In a large mixing bowl, beat the butter and
the sugar until creamy. Add the eggs and juice
and continue to beat. In a small mixing bowl, mix
the flour and baking powder. Sift over the butter
mixture and blend until smooth.
Pour the batter into the prepared pan. Bake
until a toothpick poked into the cake comes out
clean, 25 to 35 minutes. Let cool.
meanwhile, prepare the glaze. In a small
saucepan, whisk the juice and sugar. Cut the
clementine in half crosswise and then cut each
half into four or six slices. Add the slices to the
pan. Cook uncovered over medium heat, stirring
from time to time, until the liquid is reduced to a
syrupy glaze, about 25 minutes. Let cool to room
temperature or just slightly warm.
To serve, slice the cake into thick wedges. Place
a piece or two of candied clementine on top of
each wedge and drizzle with the glaze.

SWEET COUSCOUS seffa

DOUBLE-BAKED ANISE AND SESAME SEED COOKIES fekkas beldi