This Moroccan Orange Cake is easy and quick moist cake made with fresh oranges. This delicious cake has orange flavor in every bite from zest and juice in the cake, glaze, and icing!
Soft, moist and full of orangey sweetness it is perfect for any occasion, but such a highlight with a cup of tea or coffee. And what I loved most was the beautiful aroma in the home as the cake was baking!
Not only is this cake incredibly moreish and moist, it is also dairy-free making it the perfect all-rounder and a definite crowd pleaser!
I have had many orange cakes before, but this orange cake stands out, and it’s for a good reason. The orange flavor is perfect, and the cake batter comes together so quickly! The texture is soft and the flavor is amazing thanks to fresh orange juice and zest! A moist and mouth-watering orange cake that will make you reach for the second slice in seconds!
HOW TO MAKE MOROCCAN ORANGE CAKE?
Preheat oven to 350 degrees. Grease and flour or spray with baking spray, a 10-cup bundt pan, set aside.
In a large bowl, beat together eggs and sugar until thick. Gradually beat in the oil.
Add the flour, baking powder and salt. Beat until they mix well, then add the orange juice and vanilla.
Beat until smooth and add zest and mix well.
Pour the batter into the prepared pan, tap out the air bubbles on the counter or flour. Bake for 30 minutes, or until a toothpick comes out clean when inserted into the center.
Remove cake from oven and allow to cool in the pan for 10 minutes. Turn cake out onto a cooling rack and allow to cool completely.
Dust cake with powdered sugar or simple glaze and serve.
Tips to make the perfect orange cake:
- Measure the ingredients properly and as per the recipe below. Adding more liquid or using large eggs instead of medium size eggs will change the texture of the cake.
- Also, make sure that your oven is preheated.
- Please keep a close eye on the cake after 30 minutes of baking. Depending on your oven, the cake might take less or more time to bake.
- Taste the orange juice before adding it to the batter. Sometimes the orange will look good, but it will taste bitter if it was left outside for long, so it’s better to taste the orange before using it in this recipe.
What flour to use when making an orange cake?
I have used all purpose flour, and I prefer to use it in most of my baking. If you want lighter cake, then use cake flour or even its substitute.
Can I use Store bought Bottled orange juice instead of fresh juice?
I wouldn’t use a bottled orange juice; I’m not sure what ingredients are added to it and how it will react to the other ingredients in the orange cake batter. I would say, stick with fresh orange juice.
Can I make cupcakes from this batter?
Yes! This cake batter is perfect to use as cupcakes and is good to use as a layered cake with frosting. This orange cake is moist and while frosting you will have crumbs on the frosting, so make sure to make the first layer of frosting that’s thin, then refrigerate the cake for 10 minutes, then add a second layer of frosting on the cake.
Can I use butter in this cake recipe?
Yes, you can add butter in place of oil.
Moroccan Meskouta Orange Cake
Ingredients
For Cake:
2 large eggs
1/2 cups granulated sugar
1/4 cup oil/butter
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup fresh orange juice
zest of one medium oranges
1/2 tsp pure vanilla extract
For Orange glaze:
1 cup powdered sugar
3 tbsp orange juice
1/2 tsp vanilla
DIRECTIONS
- Preheat oven to 350 degrees. Grease and flour or spray with baking spray, a 10-cup bundt pan, set aside.
- In a large bowl, beat together eggs and sugar until thick. Gradually beat in the oil.
- Add the flour, baking powder and salt. Beat until they mix well, then add the orange juice and vanilla.
- Beat until smooth and add zest an dmix well.
- Pour the batter into the prepared pan, tap out the air bubbles on the counter or flour. Bake for 30 minutes, or until a toothpick comes out clean when inserted into the center.
- Remove cake from oven and allow to cool in the pan for 10 minutes. Turn cake out onto a cooling rack and allow to cool completely.
- Make a simple galze and serve.
Notes:
- Adding more liquid or using large eggs instead of medium size eggs will change the texture of the cake.
- Please keep a close eye on the cake after 30 minutes of baking. Depending on your oven, the cake might take less or more time to bake.
- Taste the orange juice before adding it to the batter. Sometimes the orange will look good, but it will taste bitter if it was left outside for long, so it’s better to taste the orange before using it in this recipe.
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