Moroccan Orange Cake Recipe – Meskouta with Oranges
Meskouta is a classic Moroccan orange cake, often served for f'tour (breakfast), teatime, or as a dessert. It is prized for its simple, moist, and fluffy texture, and its vibrant, fragrant citrus flavor, thanks to the combination of fresh orange juice and zest. It's an easy-to-make cake that requires no complicated frosting.
Equipment
- Bundt Cake Pan
- Medium bowl
- Citrus Zester or Fine Grater
- Citrus Juicer
- Wire rack
Ingredients
INGREDIENTS
- ½ cup freshly squeezed orange juice
- 2 tsp orange zest
- 4 large Eggs
- 1½ cups Sugar
- ½ cup vegetable oil
- 2 cup flour
- 3 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla
Instructions
- Prepare the Oven and Pan (Inline Ingredients: None) Preheat your oven to 350°F (180 °C). Grease and lightly flour your Bundt cake pan (or tube pan). Set aside.
- Combine Dry Ingredients (Inline Ingredients: All-Purpose Flour, Baking Powder, Salt) In a medium bowl, whisk together the All-Purpose Flour (2 cups), Baking Powder (3 teaspoons), and Salt ( 1/2 teaspoons). Set the dry mix aside.2 cup flour, 3 tsp baking powder, ½ tsp salt
- Beat Eggs and Sugar (Inline Ingredients: Large Eggs, Granulated Sugar) In the large mixing bowl of your electric mixer, or using a handheld mixer, beat the Large Eggs (4) and Granulated Sugar (1 1/2cups) together. Beat on medium-high speed until the mixture is pale yellow, thick, and has a ribbon consistency (when you lift the whisk, the batter should fall back and hold a ribbon shape for a few seconds). This is crucial for a light cake.4 large Eggs, 1½ cups Sugar
- Incorporate Wet Flavorings . Gradually add the Vegetable Oil ( 1/2 cup) to the egg mixture while the mixer is running on low speed. Mix until fully incorporated. Stir in the Fresh Orange Juice ( 1/2 cup), Orange Zest (2 teaspoons), and Vanilla Extract (1 teaspoon). Mix briefly until just combined.½ cup freshly squeezed orange juice , 2 tsp orange zest, ½ cup vegetable oil, 1 tsp vanilla
- Add Dry Ingredients (Inline Ingredients: Gently fold the reserved dry ingredients (All-Purpose Flour, Baking Powder, Salt mixture) into the wet batter using a rubber spatula or wooden spoon. Fold gently and do not overmix. Stop mixing as soon as no streaks of dry flour remain; a few small lumps are okay. Overmixing develops the gluten and can result in a tougher cake.
- Bake the Cake (Inline Ingredients: None) Pour the batter into the prepared Bundt cake pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean (or with just a few moist crumbs).
- Cool and Serve (Inline Ingredients: None / Optional Glaze/Topping) Remove the cake from the oven and let it cool in the pan for 7-10 minutes.
- Invert the cake onto a wire rack to finish cooling completely.
- Optional: Once cooled, dust with Powdered Sugar or drizzle with the prepared Orange Glaze.
Notes
- Fresh Juice is Key: Always use freshly squeezed orange juice and zest. Bottled juice will not give the same bright, authentic flavor.
- The Ribbon Stage: Achieving a thick, pale, "ribbon stage" when beating the eggs and sugar is vital for the cake's light, spongy texture.
- Don't Overmix: Fold the dry ingredients in gently by hand. Overmixing the batter will result in a dense, tough cake.
- Alternatives: For an even more fragrant cake, you can substitute cup of the orange juice with buttermilk or plain yogurt, or add of orange blossom water to the batter.
Nutrition
Calories: 295kcal
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