Moroccan Orange Cake
This Moroccan Orange cake recipe is easy and quick. Soft, moist and full of orange sweetness it is a perfect tea-time companion.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 3 big fresh oranges
- 4 eggs
- 1 cup castor sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
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 extract 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.
For a little spicy kick, add cinnamon powder to the batter. It will further enhance the sweetness of the oranges.
Calories: 382kcal | Carbohydrates: 49.2g | Protein: 6.7g | Fat: 16.2g | Saturated Fat: 2.1g | Fiber: 2.5g | Sugar: 22.8g