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Moroccan Orange Cake

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READY IN:
50mins
SERVES:
4-6
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
  2. With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
  3. 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. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
  5. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
  6. Here's the orginal MOROCCAN MEASUREMENTS:
  7. 4 eggs.
  8. 1 soup bowl of sugar.
  9. 1 tea glass of vegetable oil.
  10. 1 soup bowl of flour.
  11. 2 sachets of baking powder.
  12. pinch of salt.
  13. 1 tea glass of fresh orange juice.
  14. zest from 1 or 2 oranges.
  15. 1 sachet of vanilla sugar.

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