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MoroccanAuthentic Cuisine

Meskouta (Orange Cake)

Serves 10 Dessert vegetarian, Desserts

Meskouta (Orange Cake)

Meskouta is the cherished cake of Moroccan school days and impromptu gatherings, offering a simple yet delightful treat that bridges casual moments and unexpected visits. This orange cake, often made with yogurt or oil, captures the essence of everyday indulgence. With whole oranges sometimes boiled and blended, it brings a comforting taste reminiscent of childhood delights.

This cake should be moist with a tender crumb, infused with the bright zest and juice of fresh oranges. The subtle sweetness from sugar and the richness from eggs and oil create a balanced flavor that is both familiar and refreshing. Enjoy a slice any time of the day, savoring the comforting notes of citrus in every bite.

Ingredients

  • 3eggs
  • 200 g (7 oz)sugar
  • 120 mloil
  • 180 g (6 oz)flour
  • 1 tspbaking powder
  • zest and juice of 2 oranges
  • pinchsalt

Method

  1. Preheat your oven to 170°C (340°F). Grease a loaf or bundt pan with a little oil or butter to ensure the cake doesn't stick. Set it aside.
  2. Crack 3 eggs into a large mixing bowl. Add 200 g (7 oz) of sugar to the eggs. Using a whisk or an electric mixer, beat the eggs and sugar together until the mixture becomes pale and slightly thickened. This should take a few minutes and will help incorporate air for a light cake texture.
  3. Slowly pour in 120 ml of oil while continuing to whisk the egg and sugar mixture. This will create a smooth and emulsified batter. Next, add the zest and juice of 2 oranges, mixing until well combined. The orange zest and juice will infuse the batter with a vibrant citrus flavor.
  4. In a separate bowl, combine 180 g (6 oz) of flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or spoon. Be careful not to overmix, as this can make the cake dense.
  5. Pour the batter into the prepared pan, spreading it evenly. Place the pan in the preheated oven. Bake for about 40 minutes, but begin checking for doneness after 35 minutes. The cake is ready when the top is golden brown and a skewer inserted into the center comes out clean.
  6. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This resting period helps the cake firm up slightly, making it easier to unmold.
  7. Carefully turn the cake out onto a wire rack to cool completely. If desired, you can prepare an optional orange syrup by simmering equal parts orange juice and sugar until slightly thickened, then drizzling it over the cooled cake for extra moisture and flavor.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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