Go Back
Print

Meskouta

This traditional Moroccan cake is a perfect teatime treat- while there are many flavour variations, this recipe uses orange for a super fresh and zesty sponge.
Cuisine Moroccan

Ingredients

To grease the Bundt tin:

  • 1 1/2 tbsp DIY Cake Release (see Note 1).

For the Meskouta

  • 300 g caster sugar
  • 3 tsp orange zest, finely grated.
  • 4 eggs
  • 120 ml vegetable oil
  • 120 ml orange juice, freshly squeezed
  • 3/4 tsp orange blossom water
  • 1/8 tsp vanilla extract
  • 250 g plain flour
  • 2 tsp baking powder
  • pinch salt

Instructions

  • Preheat oven to 180°C (conventional oven). Grease a 10-cup bundt tin with a thin layer of DIY Cake Release and set aside.
  • Place the sugar and orange zest into the bowl of a stand mixer, fitted with a paddle attachment, and mix on low speed until well-combined.
  • Add the eggs to the sugar/zest mixture and beat on medium-high speed until the 'ribbon' stage is achieved.
  • With the mixer running, add the oil in a slow, steady stream until all of it is incorporated. Add the orange juice, as well as the orange blossom water and mix briefly to combine.
  • Sift together the flour, baking powder and salt, then gently fold into the batter by hand, using a large metal spoon. Once combined, pour the batter into the prepared tin and bake in the preheated oven for about 40 minutes, until a skewer inserted into the centre comes out clean, or with only a few, moist crumbs.
  • Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely before serving.

Notes

  1. You can find the recipe for my DIY Cake Release here- it will make it so much easier to get your finished Meskouta out of the tin. If you want to keep this cake dairy-free, substitute the butter in the cake release recipe with shortening.