Moroccan Orange Cake

"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 which had to go in the directions since Zaar wouldn't accept "tea glasses". 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. I guessed at the serving size. Posted for ZAAR World Tour 2010 and thanks to my good friend Carrol for finding it for me. As an update finally had time to make this, specially after reading all the nice reivews. I did follow a reviewers report and reduced the sugar to 1 cup to cut back a little. Baked in a loaf pan as that's all I had. Then added a glaze that I made with fresh oj instead of milk and everyone loved it. Came out moist, sweet and simalar texture to a pound cake. It was enjoyed by all and hope you enjoy it too."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by Bonnie G #2 photo by Bonnie G #2
photo by Susan A. photo by Susan A.
photo by Outta Here photo by Outta Here
photo by chinasmom2000 photo by chinasmom2000
Ready In:
50mins
Ingredients:
9
Yields:
1 cake
Serves:
4-6
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ingredients

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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.
  • 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.

Questions & Replies

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  1. Anonymous
    The amount of baking powder seems a little high? I’m not too comfortable using this much, worried it might make the cake bitter. I’m tempted to cut back to 1 tsp, max 2. Please advise.
     
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Reviews

  1. Anonymous
    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.
     
  2. Making it count
    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!!!!!
     
  3. JackieOhNo!
    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.
     
  4. ChariBruja
    My favorite orange cake...fluffy, not too sweet, just perfect! I have made it several times, always using a bundt cake pan; 30 minutes at 325 on my convection oven is all it takes. I follow the recipe to the letter, easy and quick! :)
     
  5. ashleyyyg
    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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Tweaks

  1. Rachel K.
    I sometimes reduce sugar to 2/3 of what the recipe says. It is still delicious .
     
  2. Ashwini G.
    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..
     
  3. Prateeksha M.
    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.
     
  4. ashleyyyg
    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.
     
  5. chinasmom2000
    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!
     

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<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.&nbsp; 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> 8726453"
 
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