Moroccan Meskouta Orange Cake

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Moroccan Orange Cake. Photo © Christine Benlafquih
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 10 to 12 Servings
Ratings (53)

There are several types of meskouta--homemade Moroccan cake--including yogurt and citrus; this traditional Moroccan orange cake recipe is quick and easy to make from scratch, and so moist that it is rarely served with frosting. One very large orange (or two medium oranges) should yield the half cup of orange juice used in the recipe. It takes just minutes to get into the oven, and will keep fresh for several days – in the unlikely event it lasts that long!

Measuring cups are not the norm in Morocco, so just for fun, I've listed the traditional measures used in Morocco when making meskouta. You might want to follow that method if you are baking with kids. Please note that Moroccan tea glasses usually hold 6 to 8 ounces of liquid.

Serve the orange cake for tea time, breakfast, Ramadan ftour or snack time.

What You'll Need

  • Conventional Measures
  • 1/2 cup (120 ml.) freshly squeezed orange juice
  • Zest from 1 or 2 oranges
  • 4 eggs
  • 1 1/2 cups (300 g.) sugar
  • 1/2 cup (120 ml.) vegetable oil
  • 2 cups (250 g.) flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • Traditional Moroccan Measures
  • 1 tea glass of freshly squeezed orange juice
  • Zest from 1 or 2 oranges
  • 4 eggs
  • 1 level soup bowl of sugar
  • 1 tea glass of vegetable oil
  • 1 heaping soup bowl of flour
  • 2 sachets of baking powder
  • Pinch of salt
  • 1 sachet of vanilla sugar

How to Make It

  1. Preheat oven to 350 F (180 C). Grease and flour a tube pan or loaf pan. If using fresh oranges, zest and juice them.
  2. With an electric mixer or by hand, 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.
  4. Pour the batter into your prepared pan and bake for about 40 minutes, or until the cake tests done. 
  1. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.