Fragrant almond cake bars infused with warm Moroccan spices like cinnamon, cardamom, and ginger, topped with honey glaze and toasted almonds. These exotic treats bring the aromatic flavors of a Marrakech spice market to your dessert table.
Recipe Details
Ingredients
- 250g all-purpose flour
- 100g almond flour
- 200g granulated sugar
- 100g packed brown sugar
- 170g unsalted butter, melted
- 3 large eggs
- 10ml vanilla extract
- 5ml almond extract
- 10ml ground cinnamon
- 5ml ground cardamom
- 2.5ml ground ginger
- 1ml ground nutmeg
- 7.5ml baking powder
- 2.5ml salt
- 120ml whole milk
- 90ml honey
- 120g powdered sugar
- 30ml fresh orange juice
- 60g sliced almonds, toasted
- from 1 orange orange zest
Instructions
-
Preheat oven to 180°C (350°F). Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
-
In a large bowl, whisk together 250g all-purpose flour, 100g almond flour, 7.5ml baking powder, 2.5ml salt, 10ml ground cinnamon, 5ml ground cardamom, 2.5ml ground ginger, and 1ml ground nutmeg.
-
In another bowl, cream together 200g granulated sugar and 100g packed brown sugar with 170g unsalted butter until light and fluffy. Beat in 3 large eggs one at a time, then 10ml vanilla extract and 5ml almond extract.
-
Alternately add dry ingredients and 120ml whole milk to the butter mixture, beginning and ending with flour mixture. Mix until just combined.
-
Spread batter evenly in prepared pan. Bake for 30-35 minutes until a toothpick inserted in center comes out clean and edges are lightly golden.
-
Cool completely in pan before glazing.
-
For glaze, whisk together 90ml honey, 120g powdered sugar, 30ml fresh orange juice, and from 1 orange orange zest until smooth. If too thick, add more orange juice; if too thin, add more powdered sugar.
-
Pour glaze over cooled bars and spread evenly. Sprinkle with 60g sliced almonds. Let glaze set for 30 minutes before cutting into bars.
Tips
Spice Quality: Freshly ground spices make a huge difference. If your ground spices are older than a year, consider buying new ones for maximum flavor impact.
Almond Flour: Make your own by grinding blanched almonds in a food processor until fine. Don't over-process or you'll make almond butter.
Toasting Almonds: Toast sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Watch carefully as they burn quickly.
Storage: Store covered at room temperature for up to 5 days. The flavors actually improve after a day as the spices meld.
Make-Ahead: These bars can be made 2 days ahead. Add glaze and almonds just before serving for best presentation.
Variations: Try adding chopped dates or dried apricots to the batter for extra Middle Eastern flair. Pistachios can replace almonds for a different flavor profile.
Serving Suggestions: Perfect with mint tea or Turkish coffee. Cut into small squares for an elegant dessert buffet or afternoon tea.