We awoke this morning to a sick little bubby.
A red nose, flowing tears and glassy eyes were an instant giveaway our bubbly bubby wasn't her usual self. My heart broke.
After a trip to visit the doctor we speedily returned home seeking comfort. I bundled baby G into her favourite flannelette pajamas and held her closely. Although I can't stand seeing my little darling unwell the extra cuddles are lovely.
Whenever we are unwell I adore making our home that bit more comfortable. Just as my mum did when I was a little child. The lounge is piled high with soft feather filled crisp linen pillows, comforting cashmere throws and heavy white doonas are added and we cuddle and snuggle underneath it all, resting, napping and getting better.
I make trips to the kitchen for cups of honey and lemon tea, chicken vegetable soup and fresh glasses of orange juice. Whilst G was napping I watched her from the kitchen and stirred together this Moroccan orange cardamom and yoghurt cake. This cake is wonderfully simple. Simple add dry ingredients to the wet, stir and pour into a loaf tin. The delicious aromas of orange blossom wafting from the kitchen are divine. Once the cake had baked, we all roused from our cosy cubby house and shared a slice of warm orange spiked cake with a cup of tea. Instant happiness.
The cake is spiked with a little cinnamon and cardamom that works so beautifully with the orange blossom water and the yoghurt ensures the cake is deliciously moist and tender. A little colour has returned to my beautiful bubby's cheeks but I think we'll spend a little more time snuggling.
Moroccan orange blossom and cardamom yoghurt cake
Adapted from Delicious Magazine Issue 126 May 2013
1 cup Greek yoghurt
2/3 cup caster sugar
150ml sunflower oil
Finely grated zest of one lemon
3 tsp orange blossom water
1 ½ cups self raising flour, sifted
1 cup almond meal
1 tsp baking powder
½ tsp ground cardamom
½ tsp ground cinnamon
1 ½ cups icing sugar
2 tbs milk
greek yoghurt and orange segments to serve
Preheat the oven to 180°C. Line a loaf tin with baking paper.
Combine the eggs, yoghurt, sugar, oil, lemon zest and 2 teaspoons of the orange blossom water, mix to combine. Add flour, almond meal, baking powder, cardamom and cinnamon and mix to combine. Pour into loaf tin and bake for 30 minutes or until a skewer inserted into the cake comes out clean. Cool slightly then turn out onto a wire rack. Allow to cool completely.
For the icing, sift icing sugar into bowl, add milk and 1 teaspoon orange blossom water and stir until smooth. The icing should have a drizzling consistency. When the cake is cool drizzle over and serve with yoghurt and orange segments.