MOROCCAN ORANGE BLOSSOM TEA RECIPE
If you're fortunate enough to be able to get fresh orange blossoms, try this fragrant Moroccan tea, as posted, which combines orange blossoms with spearmint. If however orange trees do not grow in your area you could substitute 1/4 - 1/2 teaspoon of orange extract for the leaves. I wanted to post this recipe with the authenticity of the method used in Morocco but with the substitution for those unable to acquire orange blossoms. The original version of this recipe was found at 'about.com'. Prep time is the time boiling the water. Cook time is the steeping time. Posted for ZWT 2010
Provided by CarrolJ
Categories Beverages
Time 10m
Yield 1/2 liter, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Boil a liter of water.
- Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
- Add the tea leaves and add 1/4 cup boiling water.
- Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
- Add the orange flower blossoms, mint leaves and the sugar.
- Fill the pot with 1/2 liter (about 2 cups) boiling water.
- Leave combined tea mixture to steep for five minutes.
- Gently stir the tea, pour into small tea glasses and serve.
MESKOUTA (MOROCCAN ORANGE CAKE)
A traditional Moroccan cake typically served for tea or breakfast, meskouta is made with ingredients you likely have on hand, and it doesn't require a mixer. Extra-virgin olive oil makes it moist on the inside and golden on the outside. The cake is excellent on its own, but for something really special, add whipped cream and dark chocolate shavings.
Provided by Nargisse Benkabbou
Categories cakes
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Grease a 8½-by-4½-inch loaf pan with olive oil, and line it with a sheet of parchment paper so that you have extra on the sides. (You'll use this to lift the loaf out of the pan.)
- In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. In another large bowl, whisk together the granulated sugar and eggs until well combined. Add the yogurt, olive oil, orange zest, orange juice and vanilla extract to the sugar and egg mixture, and whisk until well incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix using a spatula until you no longer see flecks of flour, making sure not to overmix. (The batter will be slightly lumpy.) Transfer the batter to the prepared pan, and use a spatula to spread into an even layer.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with some small, moist crumbs. (If the cake needs another minute or two, but is becoming too brown, tent with foil.) Allow to cool completely on a wire rack before using the parchment overhang to remove from the pan.
- Make the optional whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cream and the confectioners' sugar for about 2 to 3 minutes on medium-high until medium peaks begin to form. You want a spreading consistency. Cover and keep in the fridge until ready to serve the cake.
- To serve, cut the cake in slices, top with whipped cream, if using, and garnish with chocolate shavings, if using. Alternatively, you can also top the whole cake with whipped cream, then slice it. Without the whipped cream, the cake keeps for up to 5 days in an airtight container on the counter.
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
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h20m
Number Of Ingredients 10
Steps:
- Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
- Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
- After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
Nutrition Facts : Calories 261 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium
MOROCCAN TEA
Make and share this Moroccan Tea recipe from Food.com.
Provided by Dienia B.
Categories Beverages
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover stuff with boiling water.
- Let sit 5 minutes.
Nutrition Facts : Calories 102.3, Fat 0.1, Sodium 9.8, Carbohydrate 26.2, Fiber 0.6, Sugar 24.9, Protein 0.3
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