Community Pick
Moroccan Orange Cake
photo by lazyme
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 4-6
ingredients
- 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
- 2 tablespoons orange zest, from 1- 2 oranges
- 1 teaspoon vanilla
directions
- 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.
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Here's the orginal MOROCCAN MEASUREMENTS:
- 4 eggs.
- 1 soup bowl of sugar.
- 1 tea glass of vegetable oil.
- 1 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.
Reviews
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Orange cake was the only craving I had when I was pregnant, but no one had it where we lived. I finally made it for the first time, it turned out light, moist, and delicious. I did use only one cup of sugar, think I’ll stick with that. However I’ll use a little more orange zest for a stronger flavor.
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This is a great recipe - light fluffy cake - just one thing you need to stir in the orange zest manually otherwise gets stuck on the mixure blades.<br/><br/>To make it xtra special when it comes out hot tip it upside down on a plate and pour some orange liquer on it - tip it the right way up between two plates and add orange liquer to it again - it must be hot when you do this - straight out of the oven - this makes this cake really yummy!!!!!
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This is a lovely, refreshing not-too-sweet cake that I think I need to tweak a bit. Although I made this exactly as posted, the result was somewhat flawed. While the cake was cooking, it rose nicely (I kept spying on it through the oven door). However, towards the end, the cake completely sunk. In order for the cake to test done, I had to bake it for the full 40 minutes, which ultimately produced a dry cake. However, when I sliced the cake, it had a hole running completely through it (like a tunnel). The taste is wonderful, though, and I can see this recipe has a lot of potential. I think ingredient measurements probably need adjusting. Made for ZWT6 Zingo.
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This cake is delightfully delicious. Not too sweet with a delicious orange flavor. I substituted the oil for unsweetened apple sauce, and the end result was utter fabulousness. The cake is very moist. I dusted the end result LIGHTLY with powdered sugar. My family loves it and we're all having a hard time keeping away from this one.
see 27 more reviews
Tweaks
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it's a wonderful cake... though i am a beginner in baking, i was surprised to get such a yummy, soft and fluffy cake.. well, i made 2 replacements to my cake.. one was, i used whole wheat flour instead of all purpose flour ( 1 cup of all purpose flour =3/4th cup of whole wheat flour), and i used baking soda as well and reduced baking powder ( as we are using the acid ingredient, i.e, orange juice, which calls for baking soda).. believe me, it was a wonderful cake... thanks for the recipe..
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This was a great recipe. I halved all the quantities, substituted butter for oil since I like the flavor better and sprinkled some brown sugar on the top before it went into the oven. The top got really nice and glossy from the melting sugar and alsostayed moist. The flavor was great and packed a nice orange punch! I did add some orange liqueur and that really helped in bringing out the flavor even more.
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This cake is delightfully delicious. Not too sweet with a delicious orange flavor. I substituted the oil for unsweetened apple sauce, and the end result was utter fabulousness. The cake is very moist. I dusted the end result LIGHTLY with powdered sugar. My family loves it and we're all having a hard time keeping away from this one.
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Lovely cake! It's been a cold and miserable March here in the north country and I wanted something bright, citrus-y, and not too sweet. This fit the bill perfectly! I substituted unsweetened applesauce for 1/2 of the oil and whole wheat flour for 1/2 of the AP just to make it a little bit healthy and it still worked very well. I also made a simple orange zest glaze because I was really craving citrus. Very nice recipe; thanks, Bonnie!
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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