Casablanca Morning Coffee Cake with Orange Zest

This light, savory-sweet breakfast is inspired by the French-Moroccan traditions of Casablanca. While traditional cakes are rich, we are focusing on a delicate balance here.

Preheat your oven to 375 deg F (190 deg C).

Finely dice the sweet potato into 1/4 inch cubes to ensure they cook quickly and tenderly.

In a small non-stick pan, sauté the ground turkey until just browned and aromatic.

Add the sweet potato cubes and cook until tender and caramelized at the edges.

Wilt the fresh spinach into the pan, tossing gently until it just collapses but remains vibrant green.

Transfer to a small ceramic ramekin. Top with the sliced almonds for a necessary textural crunch.

Bake for 10 minutes until the edges are golden and the kitchen smells lightly roasted.

Serve immediately alongside a small cup of dark, strong coffee to mirror the classic cafe style of the Atlantic coast.