Today I spent a good portion of my day searching for easy but interesting recipes, until I came across this Moroccan orange cake. Seeing how I have attempted various international desserts before (such as a Swedish chocolate cake, Danish butter cookies, and a Turkish pastry), I figured I would start an ”international” series on my blog. Thus, if you have any traditional recipes from your countries that you would like to share, please let me know!
The cake in itself, apparently by the name of ”Meskouta”, is very easy to make and fills your entire kitchen with a lovely citrus aroma. Doesn’t it look lovely? 🙂
Moroccan Orange Cake
- 1/2 cup (120 ml.) fresh orange juice (I used 1 large orange)
- zest from 1 large orange
- 4 eggs
- 1 1/2 cups (300 gr.) white sugar
- 1/2 cup (120 ml.) vegetable oil
- 2 cups (250 gr.) flour
- 4 teaspoons baking powder (2 Dr. Oetker packets)
- 1/2 teaspoon salt
- 1 teaspoon vanilla (1 Dr. Oetker packet)
First juice your orange(s); 1 large one should suffice, but if needed use 2. Then beat your eggs and sugar in a medium/large mixing bowl until it is a thick mixture. Add in the oil. Mix in your flour, baking powder, and salt. Pour in your orange juice and then finish by adding the vanilla and orange zest. So easy! Make sure your oven is pre-heated to 180°C/350°F. Bake for 40-55 minutes; although the original recipe states 40 minutes, my cake took approximately 55 minutes. You can use whichever cake pan you want, though I personally opted for a silicone bundt pan. After it is ready, allow it to cool for at least 10 minutes before you remove the cake from the pan and serve.
This is essentially a soft, sponge cake, which is moist and aromatic. The smell of oranges will hit you the second you take your cake out of the pan. Generally, I am not sure why this is considered a Moroccan cake and what is traditional/special about it, but I definitely love the taste! My family also enjoyed a slice with their tea, so I can confidently encourage you to give this recipe a try.
Until next time!