My fondest memory of our Morocco trip is the food. It feeds all the five senses. On our first night there, even before we reached the Jemâa el-Fna square, the wind brought with it the fragrance of fresh oranges and then slowly as we turned the corner the eyes feasted on stands loaded with oranges. Soon we made our way towards them to quench our taste buds!
Our host actually gifted this recipe to me as we were leaving. His mother and grandmother had lovingly welcomed me to their kitchen sharing recipes of their everyday tagines and desserts — the most popular being the orange cake. I found a similar recipe here as well by Bonnie G. She mentions traditional Moroccan measures for all the ingredients, which I found very interesting.
Moroccan Orange Cake
By Ashima Goyal Siraj
Preparation time: |Baking Time: |Serves: 6-8
3 big fresh oranges
1 cup castor sugar
1/2 cup vegetable oil
2 cups flour
1 tsp baking soda
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla essence
- Preheat oven to 180ºC. Grease and dust an 8” cake pan.
- In a mixing bowl, beat together eggs and sugar until well combined. Slowly mix in the oil.
- Sift together flour, baking soda, baking powder and salt. Add the dry ingredients to the eggs and sugar mixture little by little. Add a third of the mixture, beat together until combined then add another third and so on.
- Zest the oranges directly on the cake mixture and then juice them. I just squeeze them really well with my hand. It makes for some of the pulp also to get into the cake batter which tastes great. Add vanilla essence and beat again on medium-high until the batter is smooth.
- Pour into the prepared cake pan and bake for about an hour, until a toothpick (or cake tester) comes out clean.
- Remove from oven and let the cake cool for about 15 mins.