Ingredients
-
4
-
1 1/2
-
1/2
-
2
-
4
-
1/2
-
1/2
-
2
-
1
-
-
-
-
-
-
Directions
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.,Good orange flavor, but I found this kind of dry and crumbly. I reduced the sugar like others did and only put 2 tsp of baking powder. I was a little scared to put 4 tsp per only 2 c flour. Im not sure what could have helped this cake. Perhaps I like my cakes with more fat in them, and that is the issue. At least this wasnt so high in calories as many others!,The amount of baking powder seems a little high? Im not too comfortable using this much, worried it might make the cake bitter. Im tempted to cut back to 1 tsp, max 2. Please advise.
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Steps
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1
Done
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Preheat Your Oven to 350° F (180° C). Grease and Flour a Tube Pan. If Using Fresh Oranges, Zest and Juice Them. |
|
2
Done
|
With an Electric Mixer or by Hand, Beat Together the Eggs and Sugar Until Thick. Gradually Beat in the Oil. |
|
3
Done
|
Stir in the Flour, Baking Powder and Salt, and Then the Orange Juice. Beat Until Smooth, and Then Mix in the Zest and Vanilla. |
|
4
Done
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Pour the Batter Into Your Prepared Pan, and Bake For About 40 Minutes, or Until the Cake Tests Done. |
|
5
Done
|
Allow the Cake to Cool in the Pan For 7 to 10 Minutes, Then Turn Out Onto a Rack to Finish Cooling. |
|
6
Done
|
Here's the Orginal Moroccan Measurements: |
|
7
Done
|
4 Eggs. |
|
8
Done
|
1 Soup Bowl of Sugar. |
|
9
Done
|
1 Tea Glass of Vegetable Oil. |
|
10
Done
|
1 Soup Bowl of Flour. |
