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Easy Moroccan Meskouta Orange Cake

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Ingredients

Adjust Servings:
2 oranges
6 eggs
250g caster sugar
250g almond meal
1tsp baking powder
Extra caster sugar for dusting before baking
Icing sugar for dusting after baking
Margarine or oil spray (for greasing the pan)

Nutritional information

245
Calories
32
carbohydrates
12
Fat
3
Protein

Easy Moroccan Meskouta Orange Cake

Cuisine:
  • 50
  • Serves 12
  • Easy

Ingredients

Directions

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Moroccan cakes (meskouta) will in general be fast and simple to make, and this Moroccan lemon cake is no exemption.

 

Light, fine-finished and delightful, it takes just minutes to blend and get into the stove. It very well may be served while still warm and no icing is required, yet a discretionary coating formula is given underneath.

 

One-portion of a huge lemon should yield the limited quantity of new lemon juice called for in the formula, however you can include more lemon juice on the off chance that you like tarter flavor.

 

Attempt these similarly simple and flavorful plans for Moroccan Orange Cake and Moroccan Chocolate Cake.

Steps

1
Done

Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.

2
Done

Preheat oven to 190°C.

3
Done

Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together.

4
Done

Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.

5
Done

Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar.

6
Done

Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.

7
Done

Dust with icing sugar to serve.

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