Moroccan Meskouta Cake with Orange Zest and Almond Cream

Name: Moroccan Meskouta Cake with Orange Zest and Almond Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: All-purpose flour; Granulated sugar; Plain yogurt; Vegetable oil; Eggs; Baking powder; Orange zest; Vanilla extract; Heavy cream; Almond paste; Powdered sugar; Almond extract; Sliced almonds; Orange slices

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

All-purpose flour

2 cups

Granulated sugar

1 cup

Plain yogurt

1 cup

Vegetable oil

½ cup

Eggs

3 large

Baking powder

1 tbsp

Orange zest

Zest of 2 oranges

Vanilla extract

1 tsp

For the Almond Cream

Heavy cream

½ cup

Almond paste

¼ cup

Powdered sugar

2 tbsp

Almond extract

1 tsp

Optional Garnishes

Sliced almonds

Orange slices

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