A cake recipe for all foodies:
Using a paring knife, peel off the orange peels and set aside. Grease the cake pan with a brush. Preheat stove to 210 degrees (gas mark 7).
In a large bowl, mix the sorghum and wheat flours with 200g sugar, currants, orange zest, fennel, honey, yeast and bicarbonate of soda. Add the peanut oil and eggs and knead heartily with a wooden spoon or a hand mixer. Gradually add warm water until dough is soft and smooth. Fill each cake pan halfway with the batter. Place the cakes in the stove and remove after 5 minutes. Sprinkle with the remaining sugar and sesame seeds. Garnish with almond kernels and bake repeatedly in the stove for 35 min at 180 °C (gas mark 5).
Remove the cake from the oven and cool before turning out. Slice and serve with mint tea.
Sorgo drôo or flour is available in Tunisian delicatessens. This flour is also prepared with ginger to make a paste called Sohleb.
Baking time is reduced to 20 min if you use small ramekins.
– Country : Africa – Takes about : 00 h 55 min. – Cooking time : 40 min. – Preparation t. : 15 min – Difficulty : Easy – Price : Inexpensive
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