← Nouns Cooking · Moroccan

Ingredients

• 4 large eggs, at room temperature
• 220 g Sugar
• 120 ml Vegetable oil, plus extra for the tin
• 120 ml freshly squeezed orange juice
• 1 Orange, zest finely grated
• 1 tsp Vanilla extract
• 250 g Plain (all-purpose) flour, plus extra for the tin
• 3 tsp Baking powder
• ¼ tsp Salt
• 1 tbsp icing sugar, to dust (optional)

Method

1. Heat the oven to 180°C (350°F). Oil and flour a 23–25 cm bundt or tube tin.
2. Beat the eggs and sugar with an electric mixer on high for 5–7 min until very thick and pale and the mixture leaves a trail.
3. Keep beating while you pour in the oil in a thin stream, then the orange juice, zest and vanilla.
4. Sift over the flour, baking powder and salt and fold in gently in three goes, just until no flour shows.
5. Pour into the tin and bake for 40–45 min, until risen and golden and a skewer comes out clean.
6. Cool in the tin for 15 min, then turn out onto a rack. Dust with icing sugar once cool.

Tips

• Contains wheat and egg. Whipping the eggs well is what makes the cake rise tall, so do not rush it.
• Swap the juice for milk and add lemon zest for the classic plain meskouta.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Amour de Cuisine