myBaker travels to Marrakech
- Noreen Khan
- Sep 18, 2017
- 3 min read
At myBaker, we are unashamed to admit that cake is at the heart of every trip we make: wherever we are in the world, we’re always on the hunt for the most talented independent and artisanal bakers. This week, myBaker was scouring Marrakech. We were not disappointed; tucked away on the corner of the Rue Mohamed El Beqal, we found a hidden gem which goes by the name of ‘Amandine’. Established in 1997, this family business is certainly the icing on top of Marrakech’s patisserie scene.
As I walked in, I was impressed by the clean aesthetic and warmed to the ambience of the setting. Marble topped tables were adorned with accents of Marrakech, serving as vibrant reminders that you are not in an upmarket patisserie in Paris, but in Morocco’s culture capital. My favourites were the brightly coloured tassels and bite sized gold dusted chocolates in the shape of Fatima’s hand.
We were greeted by Karim, who is head of the family business. After chatting to us about the background of the bakery, he brought out the cakes. He started us off with a trio of delights: raspberry coulis and butter cream, almond butter and a chocolate ganache sponge. Which one blew me away, you ask? It had to be the raspberry coulis and buttercream! The sharp tangy coulis was a perfect pairing with the buttercream sponge, which was perfectly light and airy. This is a lovely version of the classic Victoria sponge and would be my first choice for a wedding cake flavour (and we were indeed wedding cake testing!). Next, I would place the almond butter filled sponge. I was initially sceptical about its density, thinking the consistency would be too heavy; however I was delighted to be proven wrong. The almond butter was of a beautifully creamy texture, and I was left with a lovely nutty aftertaste. And last, but by no means least, comes the chocolate ganache. I must confess that I am that person who always picks the lemon meringue tart over chocolately offerings when choosing desserts – and this is the only reason why chocolate ganache comes last! Chocolate cake lovers, you may breathe a sigh of relief that yes, this too was mouth-wateringly good. It was perhaps a little heavy in comparison to the previous two cakes, but this is only to be expected given the denser consistency that usually comes with a chocolate based cake.
So, that’s my review of the cakes complete. But hang on, there is more! We were swiftly moved on to the tarts, and boy does Amandine know how to make a great tart: not too much pastry and just the right amount of filling. I don’t think words can do these justice: all I can tell you is to get down there and try them for yourself. Top tip: the pistachio and rose was my personal favourite.
In addition to their cake and tarts, Amandine makes a wide selection of traditional Moroccan biscuits and sweets which come in beautiful gift boxes. They also make their own bread, and offer spectacular versions of the usual patisserie favourites.
If you are getting married in Marrakech, you simply must get down there and organise a tasting session. It’s a fantastic way to try out their classic flavours, and their pastry chefs are also happy to experiment with new flavours that you would like to try.
Amandine, you were great. See you next time.
If you’re getting married and searching for the perfect bespoke wedding cake, submit your request to myBaker and we’ll be in touch within the next 24 hours!