Mint Yogurt Sauce

Instructions

1. 1

   In a small bowl, combine the plain yogurt, chopped mint leaves, lemon juice, and salt.

2. 2

   Stir well until all the ingredients are thoroughly combined.

3. 3

   Taste and adjust the seasoning if necessary.

4. 4

   Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld together.

5. 5

   Serve the mint yogurt sauce alongside the Moroccan Spiced Roast Lamb Leg.

6. 6

   Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.

7. 7

   Wash the oranges and place them in a saucepan. Cover them with water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 1 hour, or until the oranges are soft and tender.

8. 8

   Drain the water from the saucepan and let the oranges cool. Once cooled, cut them into quarters, removing any seeds.

9. 9

   Transfer the oranges (including the peel) to a blender or food processor. Process until smooth.

10. 10

    In a large bowl, whisk together the eggs and granulated sugar until well combined. Add the almond flour, baking powder, ground cinnamon, and ground cardamom. Mix well.

11. 11

    Add the processed oranges to the cake batter and stir until everything is thoroughly combined.

12. 12

    Pour the batter into the prepared cake pan and smooth the top.

13. 13

    Bake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.

14. 14

    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

15. 15

    Once cooled, you can dust the top of the cake with powdered sugar if desired and garnish with fresh mint leaves.

16. 16

    Slice and serve the Moroccan Orange Cake as a delightful dessert after enjoying the lamb leg.