Almond cake with plum sorbet, cardamom yogurt, and toasted almonds from Mourad: New Moroccan: The Cookbook (page 314) by Mourad Lahlou

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Notes about this recipe

  • TrishaCP on April 20, 2014

    My review is limited to the cake and yogurt only- I can't comment on the sorbet since I had no plums and no time to make it. (I subbed a raspberry sorbet.) The cake received rave reviews at a dinner party. Fairly simple to make though the instructions to melt the butter and then to whip to mayonnaise consistency seemed needlessly fussy for such a basic cake- and didn't really work for me anyway (my butter was already fairly softened). I simply added the half-melted and half- softened butter to the mix to seemingly no ill effect. The cake consistency was closer to a frangipane than a cake, which made a barely sweetened yogurt and a tart sorbet a good accompaniment. However, next time for the yogurt I would use green cardamom instead of black- the black was a bit smoky for me.

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