Meskouta : Moroccan cake

A Few Oranges Go a Long Way

To make this orange cake, you’ll only need one or two oranges to extract the perfect amount of juice and zest. Start by washing the oranges thoroughly, then zest them before juicing. Use the fine side of a box grater or a citrus zester to collect the zest, ensuring you only take the flavorful outer layer of the peel and avoid the bitter white pith. The combination of freshly squeezed orange juice and zest is what gives this cake its signature flavor.

Meskouta: The Base of Moroccan Orange Cake

This orange cake is a delightful variation of meskouta, a traditional Moroccan sponge cake that’s beloved for its light texture and simplicity. Meskouta comes in many flavors, including vanilla and lemon, but the orange version is a particular favorite for its vibrant taste and fragrance.

Some Moroccan cooks choose to beat the egg whites separately and fold them into the batter for an even lighter texture. While this step is optional, it can elevate the cake if you have the time. For this recipe, though, you’ll find it’s perfectly delicious and fluffy without that extra step.

The cake is traditionally baked in a round tube pan or a bundt pan, but you can also use a loaf pan or any baking dish you prefer. Just remember to adjust the baking time based on the size and shape of your pan for consistent results.

Traditional Moroccan Measuring Techniques

In many Moroccan homes, measuring ingredients is often done using bowls or Moroccan tea glasses instead of formal measuring cups. While many cooks today have adopted kitchen scales or standard measuring tools, the traditional methods still bring a nostalgic charm to recipes like this one.

For fun, you might like to try the traditional approach, especially if you’re baking this cake with children. Kids love the hands-on experience of using everyday items to measure ingredients. As a guide:

• A Moroccan tea glass holds approximately 6 to 8 ounces of liquid.
• A soup bowl amounts to about 12 ounces or 1 ½ cups.

The recipe below includes conventional measurements, but feel free to try the traditional method to bring a touch of Moroccan authenticity to your baking experience.

Adjusting the Baking Powder

The traditional recipe for meskouta calls for two sachets of baking powder (7 g each), equivalent to 4 teaspoons. Over the years, however, I’ve found that reducing this to 3 teaspoons yields equally great results without the risk of bitterness or uneven rising.

Although I’ve baked this cake countless times using the full 4 teaspoons of baking powder without any issues, some cooks have noted concerns about the cake’s center rising too quickly and sinking or developing a slightly bitter aftertaste. To ensure consistent results, I’ve listed 3 teaspoons of baking powder in the recipe below while still preserving the cake’s fluffy texture.

Serving Suggestions and Storage Tips

This Moroccan orange cake is so flavorful and moist that it doesn’t need any icing. However, if you’d like to dress it up, a light dusting of powdered sugar works beautifully. For a more decadent touch, consider adding:

• A drizzle of orange glaze or simple icing.
• Orange jam and shredded coconut.
• Garnishes like crushed nuts for added texture and flavor.

When properly covered or wrapped, the cake will stay fresh for several days at room temperature. For longer storage, you can freeze it for several months and thaw it when needed, ensuring you always have a slice of sunshine on hand.

A Sweet Moroccan Tradition

This cake is a wonderful example of Moroccan culinary ingenuity, turning simple, wholesome ingredients into something extraordinary. Its simplicity makes it a go-to recipe for any occasion, whether you’re hosting guests, enjoying a quiet tea time, or celebrating a special moment. If you’re looking for another delightful way to enjoy oranges, consider trying a Moroccan orange and cinnamon dessert salad, a fresh and light treat that perfectly complements this cake.