An empty yogurt cup serves as the traditional measure in this easy, moist Moroccan Yogurt Cake, which you may hear referred to as meskouta. A neighbor taught me to whip the egg whites until stiff and fold them into the batter for a lighter-textured cake, but whole eggs can be added at once instead. And, although I never bother with icing for meskouta, you can sweeten things a bit by dusting the cake with powdered sugar or offering jam as an accompaniment.
Photo © Christine Benlafquih
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