Moroccan Orange Cake is a delightful dessert, perfect for ending a flavorful meal or enjoying with friends. It features a sweet orange syrup that is spooned over the warm cake repeatedly until it has been completely absorbed, making the light cake ultra-moist and full of flavor.
This cake sings of springtime and is perfect for gatherings. Whether you are celebrating a special occasion or simply enjoying a weekend, this cake is sure to be a hit.
Moroccan orange cake recipe || super easy orange cake
Traditional Moroccan Cake: A Quick and Easy Dessert
A traditional Moroccan Orange Cake is a quick and easy dessert that is the perfect way to end a flavorful meal. A traditional Moroccan cake, often called Meskouta, is typically served for tea or breakfast and is made with ingredients you likely have on hand; 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.
Key Ingredients
- Eggs
- Sugar
- Vegetable oil
- All-purpose flour
- Baking powder
- Orange juice and zest
- Vanilla extract
This cake is relatively simple to make and far more beginner-friendly than it appears!
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The Recipe
This recipe is inspired by Clodagh McKenna's Moroccan Orange Cake, as seen in her cookbook, Clodagh's Kitchen Diaries (Kyle Books, 2012). Clodagh McKenna’s Moroccan Orange Cake is made using breadcrumbs, ground almonds, and a sweet citrus syrup that makes the light cake ultra-moist and full of flavor.
Ingredients:
For the Cake:
- ½ cup plus 2 tablespoons/150 milliliters extra-virgin olive oil, more for greasing the pan
- 2 cups/260 grams all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- ¾ cup plus 2 tablespoons/180 grams granulated sugar
- 2 large eggs
- ¾ cup plus 2 tablespoons/180 grams Greek-style yogurt
- Zest of 2 oranges (about 2 tablespoons)
- ⅓ cup/80 milliliters fresh orange juice (from about 1 orange)
- 1 teaspoon vanilla extract
For the Whipped Cream (optional):
- ¾ cup/180 milliliters heavy whipping cream
- 1½ tablespoons confectioners’ sugar
- Dark chocolate, for shaving with a vegetable peeler
Instructions:
- Preheat 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, or 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.
While the cake is baking make the citrus syrup. Put all of the ingredients into a small saucepan.
Tips and Variations
Going to up the orange zest and juice next time for more tartness and experiment with spices. I think just cardamom will work if the ras el hanout is too much.
This recipe didn't specify what kind of flour. When it doesn't state the exact type, I default to all-purpose flour, granulated sugar, etcetera. Since this is a cake, you can likely use pastry flour or cake flour for this.
Nutritional Information (per serving, 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 701 |
| Fat | 43g |
| Saturated Fat | 12g |
| Trans Fat | 0g |
| Carbohydrates | 72g |
| Sugars | 46g |
| Protein | 9g |
| Sodium | 478mg |
Enjoy making and sharing this delightful Moroccan Orange Cake!
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