Best 4 Easy Moroccan Orange Cake Recipes
Indulge your senses with the tantalizing flavors of Morocco with our delectable Orange Cake recipe. This classic Moroccan dessert combines the vibrant zest of oranges with the warmth of aromatic spices. Its moist and fluffy texture is sure to delight your taste buds, while the vibrant orange glaze adds a touch of sweetness and elegance. This comprehensive guide provides you with step-by-step instructions and all the necessary measurements to create this exquisite treat in the comfort of your own kitchen.
In addition to the main Orange Cake recipe, we also present a collection of tempting variations that cater to diverse preferences and dietary restrictions. For those seeking a gluten-free option, our Almond Flour Orange Cake offers a delightful alternative made with almond flour, coconut flour, and a blend of spices. If you prefer a vegan version, our Vegan Orange Cake is just what you need, featuring plant-based ingredients like almond milk, coconut oil, and flax eggs.
For those with a sweet tooth, our Orange Olive Oil Cake is a must-try. It incorporates the richness of olive oil, enhancing the cake's texture and flavor. And if you're looking for a delightful twist, our Orange and Poppy Seed Cake combines the zest of oranges with the nutty flavor of poppy seeds, creating a symphony of flavors.
No matter which recipe you choose, you're in for a culinary adventure that will transport you to the heart of Morocco. So gather your ingredients, preheat your oven, and let's embark on this delectable journey together!
MOROCCAN ORANGE CAKE
This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe. Just for fun, I've listed the traditional measures used in Morocco which had to go in the directions since Zaar wouldn't accept "tea glasses". You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid. I guessed at the serving size. Posted for ZAAR World Tour 2010 and thanks to my good friend Carrol for finding it for me. As an update finally had time to make this, specially after reading all the nice reivews. I did follow a reviewers report and reduced the sugar to 1 cup to cut back a little. Baked in a loaf pan as that's all I had. Then added a glaze that I made with fresh oj instead of milk and everyone loved it. Came out moist, sweet and simalar texture to a pound cake. It was enjoyed by all and hope you enjoy it too.
Provided by Bonnie G 2
Categories Dessert
Time 50m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
- With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
- Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
- Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
- Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
- Here's the orginal MOROCCAN MEASUREMENTS:.
- 4 eggs.
- 1 soup bowl of sugar.
- 1 tea glass of vegetable oil.
- 1 soup bowl of flour.
- 2 sachets of baking powder.
- pinch of salt.
- 1 tea glass of fresh orange juice.
- zest from 1 or 2 oranges.
- 1 sachet of vanilla sugar.
Nutrition Facts : Calories 852.4, Fat 32.7, SaturatedFat 5.2, Cholesterol 186, Sodium 727.3, Carbohydrate 128.2, Fiber 2.1, Sugar 77.9, Protein 13
MESKOUTA (MOROCCAN ORANGE CAKE)
A traditional Moroccan cake typically served for tea or breakfast, meskouta is made with ingredients you likely have on hand, and it doesn't require a mixer. Extra-virgin olive oil makes it moist on the inside and golden on the outside. The cake is excellent on its own, but for something really special, add whipped cream and dark chocolate shavings.
Provided by Nargisse Benkabbou
Categories cakes
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Grease a 8½-by-4½-inch loaf pan with olive oil, and line it with a sheet of parchment paper so that you have extra on the sides. (You'll use this to lift the loaf out of the pan.)
- In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. In another large bowl, whisk together the granulated sugar and eggs until well combined. Add the yogurt, olive oil, orange zest, orange juice and vanilla extract to the sugar and egg mixture, and whisk until well incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix using a spatula until you no longer see flecks of flour, making sure not to overmix. (The batter will be slightly lumpy.) Transfer the batter to the prepared pan, and use a spatula to spread into an even layer.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with some small, moist crumbs. (If the cake needs another minute or two, but is becoming too brown, tent with foil.) Allow to cool completely on a wire rack before using the parchment overhang to remove from the pan.
- Make the optional whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cream and the confectioners' sugar for about 2 to 3 minutes on medium-high until medium peaks begin to form. You want a spreading consistency. Cover and keep in the fridge until ready to serve the cake.
- To serve, cut the cake in slices, top with whipped cream, if using, and garnish with chocolate shavings, if using. Alternatively, you can also top the whole cake with whipped cream, then slice it. Without the whipped cream, the cake keeps for up to 5 days in an airtight container on the counter.
MOROCCAN ORANGE & CARDAMOM CAKE
Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h20m
Number Of Ingredients 10
Steps:
- Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
- Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
- After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
Nutrition Facts : Calories 261 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium
MOROCCAN ORANGE CAKE (EASY)
Steps:
- 1. Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them. 2. Beat together the eggs and sugar until thick. Gradually beat in the oil. 3. Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla. If using, add shaved dark chocolate. 4. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done. 5. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
Tips:
- To ensure a moist and flavorful cake, use fresh oranges with brightly colored, unblemished skin.
- Zest the oranges finely to extract the maximum flavor and aroma.
- Use unsalted butter at room temperature for optimal creaming and a smooth batter.
- Gradually add the sugar to the butter mixture to prevent the butter from curdling.
- Beat the eggs one at a time to ensure they are fully incorporated without over-beating the batter.
- Fold in the dry ingredients gently to avoid deflating the batter.
- Bake the cake in a preheated oven to ensure even cooking.
- Allow the cake to cool completely before glazing or serving to prevent the glaze from running off.
Conclusion:
The Moroccan Orange Cake is a delightful treat that combines the vibrant flavors of orange with a moist and tender crumb. Its simplicity makes it a perfect choice for both novice and experienced bakers, while its delicious taste and beautiful presentation make it a great addition to any gathering or celebration. Whether you serve it as a dessert, a snack, or a teatime treat, this cake is sure to impress with its zesty orange flavor and melt-in-your-mouth texture. So next time you're looking for a delightful and easy-to-make cake, give this Moroccan Orange Cake a try – it's sure to become a favorite!
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