{"id":9347,"date":"2026-05-09T06:02:26","date_gmt":"2026-05-09T06:02:26","guid":{"rendered":"https:\/\/auctionafrique.co.uk\/2026\/05\/09\/easy-moroccan-orange-cake-meskouta-recipe\/"},"modified":"2026-05-09T06:02:26","modified_gmt":"2026-05-09T06:02:26","slug":"easy-moroccan-orange-cake-meskouta-recipe","status":"publish","type":"post","link":"https:\/\/auctionafrique.co.uk\/ar\/2026\/05\/09\/easy-moroccan-orange-cake-meskouta-recipe\/","title":{"rendered":"Easy Moroccan Orange Cake (Meskouta) Recipe"},"content":{"rendered":"


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This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy<\/a> for more info.<\/em><\/small><\/p>\n<\/div>\n

This easy Moroccan orange cake is a moist, sweet cake that can be served as a snack, for dessert or tea time, or even for breakfast or to break the fast in Ramadan. <\/p>\n

Not only is it an easy recipe, it also packs a deliciously sweet citrus flavor that\u2019s good enough to be served without icing. Fresh oranges are key to the cake\u2019s great flavor.<\/p>\n

You only need one or two oranges to get the amount of juice and zest required for this recipe. Make sure to wash and zest the oranges before juicing. You can use a fine side of a box grater<\/a> or a citrus zester<\/a> to make the zest.<\/p>\n

Meskouta Cake with Oranges<\/span><\/h2>\n

Moroccan orange cake is a variation of meskouta, a popular Moroccan cake with a texture similar to a sponge cake. There are different types of meskouta cakes based on flavors like lemon or vanilla. <\/p>\n

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Meskouta orange cake is super easy to make and delicious without frosting. Photo: Safiyah Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

Sometimes Moroccan cooks will beat the egg whites separately and fold them into the batter for a lighter texture, but there\u2019s really no need to take that step for this or other meskouta recipes. <\/p>\n

Although a round tube or bundt pan is most often used to make meskouta, some cooks prefer to use a loaf pan. Adjust baking time according to the size and shape of your own pan.<\/p>\n

Using Bowls and Tea Glasses as Measures<\/span><\/h2>\n

Traditionally, Moroccans measure their ingredients using bowls and Moroccan tea glasses<\/a>. Although many Moroccan cooks are shifting to scales or measuring cups when baking, I\u2019ve included the traditional measures for meskouta in the Recipe Notes just for fun. <\/p>\n

Children enjoy using nonformal methods for measuring ingredients, so you might like to try that method if you\u2019re baking this cake with them. Take note that the average Moroccan tea glass amounts to about 6 to 8 ounces of liquid and a soup bowl about 12 ounces or 1 1\/2 cups.<\/p>\n

How Much Baking Powder to Use<\/span><\/h2>\n

The traditional Moroccan recipe calls for 2 sachets (7 g each) of baking powder which is equivalent to 4 teaspoons. However, I\u2019ve updated the recipe to reduce the amount of measured baking powder from 4 teaspoons to 3 teaspoons. <\/p>\n

This is in response to comments I\u2019ve found on other sites which raise concern that the larger amount of baking powder might cause a bitter flavor or too rapid rising (then sinking) of the middle of the cake.\u00a0<\/p>\n

Although I\u2019ve made this cake many times over the years and never had either problem, I tested the recipe recently using 3 teaspoons baking powder and again with 4 teaspoons. Both cakes came out great, so I opted to list the smaller amount in the conventional ingredients list.<\/p>\n

Serving and Storing<\/span><\/h2>\n

The orange cake is truly delicious all on its own, but you can certainly top it with a dusting of powdered sugar or a simple icing if you like. Orange jam and coconut icing also make a nice finishing touch, as do garnishes of crushed nuts.<\/p>\n

Properly covered or wrapped, the cake will stay fresh for a few days at room temp or for several months in the freezer.<\/p>\n

For another easy Moroccan dessert that uses oranges, try this simple Moroccan Orange and Cinnamon Dessert Salad<\/a>.<\/p>\n

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Moroccan Orange Cake Recipe<\/span><\/h2>\n

Christine Benlafquih | Taste of Maroc<\/span><\/p>\n

This easy orange cake recipe is a variation of Moroccan meskouta cake. It’s easy to make from scratch and is sweet enough to be served without icing.<\/span>Fresh oranges are key to this cake’s great flavor. You’ll need one or two oranges to yield the 1\/2 cup of freshly squeezed orange juice called for in the recipe.<\/span>For fun, I’ve included traditional Moroccan measures with tea glasses and bowls in the Notes below.<\/span><\/div>\n

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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Dessert<\/span><\/p>\n

Cuisine <\/span>Moroccan<\/span><\/p>\n<\/div><\/div>\n

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Yield <\/span>12<\/span> servings<\/span><\/span><\/p>\n

Calories <\/span>279<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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Conventional Measures (<\/strong>see notes for baking with the Traditional Measures<\/strong><\/em>)<\/strong><\/h4>\n