Orange Cake with Almond meal

My cousin recently gifted me a cake book “Traditional Family Cakes”. From the time, I had the book in my hands I had been trying to find sometime out of my busy schedule to try out the recipes. And, today I finally could save sometime for myself. Now, came the toughest question “Which cake should I try first??”. After going through the index I opted to go for Orange Cake- A simple, decent and impressive cake that makes a great dessert. I followed the recipe word by word, except for the glazing part and the cake came out nice and soft.


Here is the recipe (as given in the book) for you all to try!


2 small oranges
3/4 cup butter, softened
3/4 cup superfine sugar (you can bring the regular sugar in a mixer)
3 eggs, lightly beaten
1 1/2 cups self-rising flour
3 tbsp almond meal
3 tbsp light cream

8 tbsp orange juice (The original recipe mentioned using 6 tbsp but i used 8 tbsp)
2 tbsp superfine sugar


1. Preheat the oven to 350 degree F. Grease and line a cake pan. (I used bundt cake pan to make it)

2. Pare the zest from the oranges and chop it finely. In a bowl, cream together butter, sugar and orange zest until creamy and fluffy.

3. Gradually add the beaten eggs to the above mixture, beating thoroughly after each addition. Gently fold in the flour, almond meal, and light cream. Pour the batter into the cake pan.

4. Bake it for 55-60 min, or until a toothpick inserted into the centre of the cake comes out clean. Let it cool on a wire rack.

5. Meanwhile, make the glaze. Put the orange juice into a small saucepan along with sugar. Bring to boil. 

6. Drizzle the glaze over the cake until it has been absorbed.

7. Cool before serving.



Note: You can also use clementines or tangerines instead of oranges.




I have always been amazed by the richess of the different cuisines from all around the globe. When I started cooking, I was tempted to try out new dishes in my kitchen, thereby expanding my knowledge about the world cuisines.

Today, while rummaging through the internet, I came across so many delectable Middle Eastern desserts on a Nestle page. I went ahead with the one which was quick and easy to prepare.

So, here I am sharing with you all a toothsome Middle Eastern dessert, Mugasgas. It is sort of a fried cookie filled with cardamom flavour coupled with Pistachios or Almonds. You can even enjoy it with a drizzle of condensed milk or chocolate sauce over it. It lifts the taste to yet another level.



2 Cups All purpose flour
1 Tablespoon Ground Cardamom
1 Teaspoon Baking Powder
1 Can Sweetened Condensed Milk
¼ cup Water, warm
Oil for frying
2 Tablespoon Pistachio meal or Almond meal + Some for garnishing


Take a bowl and to it add All purpose flour, Baking Powder, Cardamom, Pistachio meal/Almond meal and mix well.

Add in the Condensed Milk and Water. Mix until dough is smooth.

Leave the dough to rest at room temperature for around 2 hours.

Roll the dough out on a clean surface dusted with flour, cut into triangles and deep fry in oil until golden brown.

Serve at room temperature, with sprinkled pistachio meal or almond meal on top. You can also enjoy it with a drizzle of condensed milk or chocolate sauce on top.