Meskouta
This easy orange cake recipe is a variation of Moroccan meskouta cake. It’s simple to make from scratch and sweet enough to serve without icing. Fresh oranges are key to its great flavor—you’ll only need one or two to get the ½ cup of freshly squeezed orange juice called for in the recipe. For fun, I’ve included traditional Moroccan measures using tea glasses and bowls in the Notes below.
Equipment
- zester or fine grater
- citrus juicer
- bundt cake pan
- Hand Mixer
Ingredients
- ½ cup freshly squeezed orange juice - from 1 or 2 oranges
- 2 teaspoons orange zest
- 4 large eggs
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 2 cups flour
- 3 teaspoons baking powder - see Notes
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350° F (180° C)
- Grease and flour a bundt or tube cake pan. Wash and zest the oranges, then juice them.
- Using an electric mixer or whisker, beat the eggs and sugar in a large bowl until pale and thick. Add the oil gradually and beat until well combined.
- Combine the flour, baking powder, and salt in a separate medium bowl. Add it to the eggs and sugar mixture and stir lightly to combine.
- Pour in the orange juice and beat until smooth. Mix in the vanilla and orange zest.
- Pour the batter into the prepared cake pan. Bake in the oven for approximately 40 minutes, or until the sides of the cake pull away from the pan and the cake tests done. You can test by inserting a toothpick into the center. If it comes out dry, your cake is done.
- Take the cake out of the oven and let it cool for 7 to 10 minutes. Carefully remove the cake from the pan and place it on a rack to finish cooling.
Notes
This recipe has been updated to use 3 teaspoons of baking powder. My original recipe called for 4 teaspoons.
Strawberry jam can also be used.
Sprinkle with confectioner’s sugar for special occasions.
Chopped almonds make a nutritious topping.
You can also sprinkle the top with a little orange zest.
1 tea glass of freshly squeezed orange juice
Zest of 1 or 2 oranges
4 large eggs
1 level soup bowl of sugar
1 tea glass of vegetable oil
1 heaping soup bowl of flour
2 sachets of baking powder (equivalent to 4 tsp; can use 3 tsp instead)
Pinch of salt
1 sachet of vanilla sugar (equivalent to 1 tsp liquid flavoring or extract)
Tips and Variations
You can top it with orange jam and coconut sprinkles.Strawberry jam can also be used.
Sprinkle with confectioner’s sugar for special occasions.
Chopped almonds make a nutritious topping.
You can also sprinkle the top with a little orange zest.
Using Traditional Measures
Tea glasses and bowls are the traditional baking measures in Morocco. You might want to try using them just for fun, especially if baking with kids. The average Moroccan tea glass holds about 6 to 8 ounces of liquid (or 1/3 to 1/2 cup), while a soup bowl holds about 1 1/2 cups in volume.1 tea glass of freshly squeezed orange juice
Zest of 1 or 2 oranges
4 large eggs
1 level soup bowl of sugar
1 tea glass of vegetable oil
1 heaping soup bowl of flour
2 sachets of baking powder (equivalent to 4 tsp; can use 3 tsp instead)
Pinch of salt
1 sachet of vanilla sugar (equivalent to 1 tsp liquid flavoring or extract)