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.
Ingredients
- eggs
- sugar
- vegetable oil
- flour
- baking powder
- salt
- fresh orange juice
- orange zest
- vanilla
Preparation
- 1preheat your oven to 350 f
- 2grease and flour a tube pan
- 3if using fresh oranges , zest and juice them
- 4with an electric mixer or by hand , beat together the eggs and sugar until thick
- 5gradually beat in the oil
- 6stir in the flour , baking powder and salt , and then the orange juice
- 7beat until smooth , and then mix in the zest and vanilla
- 8pour the batter into your prepared pan , and bake for about 40 minutes , or until the cake tests done
- 9allow the cake to cool in the pan for 7 to 10 minutes , then turn out onto a rack to finish cooling
- 10here's the orginal moroccan measurements:
- 114 eggs
- 121 soup bowl of sugar
- 131 tea glass of vegetable oil
- 141 soup bowl of flour
- 152 sachets of baking powder
- 16pinch of salt
- 171 tea glass of fresh orange juice
- 18zest from 1 or 2 oranges