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Moroccan orange & cardamom cake

Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta

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Sfinge is an airy and very light doughnut made with a sticky, almost batter-like yeasted dough that fries up like an Italian zeppole. To make these doughnuts from new book Breaking Breads, use wet hands to simply pinch off a knob of the batter and gently stretch the bit of dough into a ring shape before dropping it into hot oil.

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Pistachio Rosewater Ghriba

Ghriba are a classic Moroccan cookie. This version is gluten-free and uses pistachio nuts mixed with rosewater for a unique taste.

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Moroccan fruit salad with ginger and mint. For the full recipe, click the picture or see www.redonline.co.uk

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Moroccan Almond Cigars - Tajoon