Gâteau de sorgho is a tunisian cake made with sorghum flour or droo as it’s known in Tunisia… This cake started out as a gâteau de sorgho but by the time I’d finished messing around with it, it was kind of transformed into an orange and date cake. Sorghum flour is the prime ingredient and it still contains some essential middle eastern ingredients.
Orange and Date Sorghum Cake
Yields 1 (2lb) loaf
Be picky with your dates it makes a world of difference, the closest I’ve found to Tunisian dates here are medjool dates, just make sure they’re look shiny and soft on the outside. My cups measurements are approximations, so I’m not sure how accurate they are, so don’t be afraid to add or take away a little depending on your judgment.
250g/ 2 cups sorghum flour
50g/ 1/3 cup almond flour
½ a tsp baking soda
½ a tsp baking powder
1 tbsp dark agave nectar
150g/1/2 cup fructose sugar
25g/ 1 /4 cup flaxseed
½ tsp mixed spice
50ml/1/2 cup olive oil
250ml/1 cup orange juice (fresh not from concentrate)
2tsp orange flower water
10 chopped medjool dates
a handful of roasted unsalted nuts
1 tbsp sesame seeds
Preheat your oven to 210 °C/410 °F. Coat a 2lb loaf pan with baking spray.
In a large bowl, mix the flours, sugar and flaxseed. Chop up your dates if not chopped already and add to the dry ingredients.
Whisk the eggs in a separate bowl, and then add the oil, orange juice and agave nectar. Mix wet ingredients together, then add to the dry ingredients with the baking soda and baking powder.
Stir until combined then add the orange flower water and stir again.
Pour the batter into your loaf pan and bake for 5 minutes. After 5 minutes take out the cake and place the roasted nuts carefully on top of the cake, sprinkle some sesame seeds and then finally the icing sugar
Place bake in the oven and bake for 25 minutes or until a knife comes out clean and the top in golden brown.
Slice and serve with mint tea.
Variations: If I made this again I might throw in some chopped walnuts and substitute sweet rice flour for the brown rice flour, to create a softer cake-like texture.
I know you’re probably thinking overkill with the orange juice and orange flower water. If you’re not a fan you can leave it out but it will alter the flavour of the cake. As it is orange season in Tunisia now, if I were making it there I might use a boiled orange instead of orange juice. Be sure to eat this the day you make it because the next day it suffered the gluten free dilemma of losing some of its moisture. Was this a success or a failure? I’m on the fence, so I’ll let you be the judges.
Source: Inspired by a recipe from elle.fr