Best 3 Meskouta Moroccan Orange Cake Recipes
Embark on a culinary journey to Morocco and discover the tantalizing Meskouta, an iconic orange cake that embodies the essence of Moroccan patisserie. This delectable treat is a symphony of flavors and textures, featuring a moist and fluffy orange-infused cake enveloped in a crisp and caramelized sugar crust.
As you delve into the realm of Meskouta recipes, you'll encounter variations that cater to diverse tastes and preferences. Some recipes embrace the classic approach, highlighting the quintessential flavors of orange and sugar, while others venture into innovative territory, incorporating additional spices, nuts, and even chocolate.
Whether you're a seasoned baker or a novice, the Meskouta recipes in this article will guide you through the process of creating this Moroccan masterpiece. With step-by-step instructions and helpful tips, you'll be able to recreate the authentic taste of Meskouta in the comfort of your own kitchen.
So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking adventure. Indulge in the irresistible charm of Meskouta, a Moroccan orange cake that will leave you craving more.
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 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 YOGURT CAKE)
Meskouta is a wonderfully moist Moroccan yogurt cake that is so easy to prepare. Feel free to switch up the citrus and use lime zest instead of lemon.
Provided by Ursula Ferrigno
Time 55m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Prepare a bundt pan or ring mold, greased with unsalted butter, and floured.
- Beat the egg whites in a large bowl until stiff.
- In a separate large bowl beat together the yogurt, oil, sugar and egg yolks with the rosemary and lemon zest. Stir in the vanilla, flour, baking powder and salt. Beat until smooth.
- Fold in the egg whites carefully and incorporate evenly.
- Pour the batter into the prepared bundt pan and bake in the preheated oven for 35 minutes.
- Remove from the oven and allow the cake to cool in the pan before inverting onto a wire cooling rack. Let cool completely.
- When completely cool, sift the confectioners' sugar on top and serve.
Tips:
- Use fresh oranges: Fresh oranges provide the best flavor and aroma for the cake. If you can't find fresh oranges, you can use store-bought orange juice, but the cake won't be as flavorful.
- Zest the oranges before juicing them: The zest of the oranges contains a lot of flavor, so it's important to zest them before juicing them. This will give the cake a more intense orange flavor.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter until the ingredients are just combined.
- Bake the cake in a preheated oven: This will help the cake to rise evenly and prevent it from sinking in the middle.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
Meskouta is a delicious and easy-to-make Moroccan orange cake. It's perfect for breakfast, dessert, or a snack. The cake is moist and flavorful, with a beautiful orange glaze. If you're looking for a new orange cake recipe to try, Meskouta is a great option.
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