I did not have any of this in Morocco, but I am absolutely loving it here, back home, in New Jersey.
Doesn’t everyone eat cake for breakfast?
Moroccan Orange Loaf (click the link for the recipe) for breakfast with eggs sprinkled with black seed and spices that I purchased at a spice shop in the medina of Marrakech.
This cake is no sweeter than an orange marmalade spread on bread. It is light enough that it melts in the mouth and since I used canna-infused olive oil in the recipe, there is a longer lasting enjoyment of it.
Salute to Maureen and Anayra with this one. 
