This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe.
Just for fun, I've listed the traditional measures used in Morocco. You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- ----- Conventional Measures -----
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh orange juice
- zest from 1 or 2 oranges
- 1 teaspoon vanilla
- ----- Traditional Moroccan Measures -----
- 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 tea glass of fresh orange juice
- zest from 1 or 2 oranges
- 1 sachet of vanilla sugar
Preparation:
Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
