Moroccan Orange Cake

Recipe by Bonnie G 2
READY IN: 50mins
SERVES: 4-6
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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.
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