Best 2 Moroccan Fruitcake Recipes

Embark on a culinary journey to Morocco with this enticing Moroccan fruitcake recipe. This delectable treat, known as "Ma'amoul," is a delightful blend of sweet, aromatic spices and a variety of dried fruits, encased in a delicate, flaky pastry. As you explore the article, you'll discover two irresistible variations of Ma'amoul – the classic Date-Filled Ma'amoul and the alluring Fig and Walnut Ma'amoul. Each variation offers a unique flavor profile that will tantalize your taste buds. Indulge in the rich, caramelized sweetness of dates, perfectly complemented by the warm spices of cinnamon and cardamom. Alternatively, delight in the harmonious combination of figs and walnuts, where the earthy sweetness of figs meets the nutty crunch of walnuts, all enveloped in a cloud of aromatic spices. Whichever variation you choose, be prepared to be captivated by the exquisite flavors and textures of this traditional Moroccan delicacy.

Let's cook with our recipes!

MESKOUTA (MOROCCAN YOGURT CAKE)

Meskouta (Moroccan Yogurt Cake) image

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

Ingredients

4 large eggs, separated
¼ cup (120 g) plain yogurt
11 Tbsp. (110 g) vegetable oil (I use groundnut/peanut oil)
1 cup plus 1 heaping Tbsp. (220 g) granulated sugar
Needles from 2 sprigs of fresh rosemary, finely chopped
Finely grated zest of 2 unwaxed lemons
2 tsp. vanilla extract
2½ cups (330 g) all-purpose flour
4 tsp. baking powder
½ tsp. sea salt
Confectioners' sugar, to serve

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.

MOROCCAN FRUITCAKE

Moroccan Fruitcake image

The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. The recipe comes from Helen Goh, the baker behind the celebrated Ottolenghi restaurants in London.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

1/2 cup dried currants
1/2 cup raisins
1/2 cup dried figs, cut into 1/2-inch dice
1/2 cup dried apricots, cut into 1/2-inch dice
1/2 cup prunes, cut into 1/2-inch dice
1 cup hot Assam tea, or other strong black tea
1 1/2 cups self-rising flour
2 teaspoons ras el hanout
1/4 teaspoon kosher salt
3/4 cup packed light-brown sugar
1 large egg, lightly beaten
Whole milk
Salted butter, room temperature, for serving (optional)

Steps:

In a medium bowl, combine dried fruits. Pour tea over the top. Cover and let stand in a cool place overnight to plump and absorb tea.
Preheat oven to 375 degrees. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving a 1 1/2-inch overhang on long sides.
Sift flour, ras el hanout, and salt into a large bowl; add brown sugar. Stir in fruit mixture (including any liquid) and egg until combined. Batter should be a dropping consistency (if you pick up a spoonful, it should drop off easily). If it is too thick, add a little milk. Transfer batter to prepared pan. Bake until a tester inserted in center comes out clean, 50 to 55 minutes. Let cake cool in pan 10 minutes, then invert onto a wire rack and let cool completely.
Slice cake and serve, spread generously with butter, if desired. Cake can be stored, well wrapped in plastic, at room temperature up to 3 days; toast slices before serving, if desired.

Tips:

Choose ripe and fresh fruits: Using ripe and fresh fruits will ensure your fruitcake is moist and flavorful. If you use dried fruits, soak them in hot water for 30 minutes before adding them to the batter.
Don't overmix the batter: Overmixing the batter can result in a tough and dense fruitcake. Mix the batter just until the ingredients are combined.
Use a bundt pan or tube pan: A bundt pan or tube pan will allow the hot air to circulate around the cake, resulting in an evenly baked fruitcake.
Bake the fruitcake slowly: Baking the fruitcake slowly at a low temperature will help to prevent the cake from drying out.
Wrap the fruitcake in plastic wrap and foil: Wrapping the fruitcake in plastic wrap and foil will help to keep it moist and fresh.
Allow the fruitcake to age: Aging the fruitcake for several weeks or even months will help to develop its flavor and texture.

Conclusion:

Moroccan fruitcake is a delicious and festive cake that is perfect for any occasion. With its rich and flavorful ingredients, this cake is sure to be a hit with everyone who tries it. By following the tips above, you can make a perfect Moroccan fruitcake that will be enjoyed by all.