Many Moroccans still use bowls and glasses to measure ingredients, especially when making sweets. Try making this moist Moroccan Yogurt Cake (meskouta) with your kids. They'll have fun using the empty yogurt cup as their measure.
I like the cake best when the eggs are separated and the beaten egg whites are folded into the batter. If you're short on time or prefer a heavier-textured cake, omit that step by using whole eggs.
The cake is traditionally served plain or with jam on the side for spreading, making it a quick and easy snack or tea time offering.
- Preheat your oven to 350 F (180 C). Grease and flour a Bundt or small tube pan.
- If desired, separate the eggs. In a large bowl, beat the egg whites with an electric mixer until stiff. Set aside. (This step is optional; you can add whole eggs in the next step if you prefer.)
- In another large bowl, beat together by hand or with a mixer the yogurt (reserve the empty container to use as your measure), the vegetable oil, sugar and egg yolks (or whole eggs, if you chose not to separate the eggs).
- Stir in the vanilla, flour, baking powder and salt; beat briskly by hand or with an electric mixer until smooth.
- If you separated the eggs, gently fold the beaten egg whites into the cake batter, being careful to incorporate all of the whites evenly.
- Pour the batter into the prepared cake and bake for 40 to 45 minutes, or until the cake tests done.
- Allow the cake to cool in the pan for five to 10 minutes before inverting onto a plate. The cake may be served warm, but it will improve in flavor and texture as it sits. Allow it to cool completely before storing in an airtight container.