Moroccan Meskouta Cake with Orange Zest and Almond Cream
A Citrus-Infused Delight with Nutty Undertones
Moroccan Meskouta Cake is a simple yet flavorful dessert, infused with the zest of fresh oranges and topped with a luscious almond cream. Perfect with a cup of mint tea or as a delightful conclusion to a Moroccan-inspired meal.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Cake Batter
For the Almond Cream
Optional Garnishes
Preparation
Preparing the Cake Batter
Preheat the Oven
Preheat your oven to 350°F (175°C).
Combine Sugar and Zest
In a large mixing bowl, combine the sugar and orange zest and rub together to release the oils.
Add Wet Ingredients
Add the yogurt, vegetable oil, eggs, and vanilla extract. Whisk until thoroughly combined.
Mixing the Dry Ingredients
Sift Dry Ingredients
In another bowl, sift together the flour and baking powder.
Combine with Wet Mixture
Gradually add the dry ingredients to the wet mixture, stirring until smooth.
⚠ Important: Do not overmix the batter to keep the cake light and fluffy. 💡 Pro Tip: Allow the batter to rest for 10 minutes to absorb the flavors better.
Cooking Process
Bake the Cake
Pour the batter into a greased and floured 9-inch cake pan. Smooth the top with a spatula. Bake for 40-45 minutes.
Prepare Almond Cream
In a medium bowl, beat together the heavy cream and almond paste until smooth. Add powdered sugar and almond extract, mixing until well combined.
Cool the Cake
Once the cake is baked, allow it to cool in the pan for 10 minutes before transferring to a wire rack.
Plating & Serving
Moroccan Meskouta Cake with Orange Zest and Almond Cream
Moroccan Meskouta Cake with Orange Zest and Almond Cream
Plating & Serving
Decorate the cooled cake with almond cream topping. Arrange sliced almonds and fresh orange slices artistically on top for added texture and visual appeal.