Moroccan Orange Cake
Bursting with the zesty essence of oranges, this cake is a harmonious blend of sweet and citrusy goodness.
Servings 4 People
Calories 414kcal
Equipment
- 1 Bundt Pan
- 1 Mixing bowl
Ingredients
- 3 cups All-purpose flour
- 1 ½ cups Granulated sugar
- 4 large Eggs
- 1 cup Freshly squeezed orange juice
- Zest of 2 oranges
- 1 cup Vegetable oil
- 2 tsp Baking powder
- 1 tsp Vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan with butter or cooking spray.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to ensure the dry ingredients are evenly incorporated.
- In a separate bowl, whisk together the eggs, orange juice, orange zest, vegetable oil, and vanilla extract until well combined.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms. Be careful not to overmix.
- Pour the batter into the greased cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Notes
Tips and Tricks for Baking the Perfect Moroccan Orange Cake
- Make sure to use freshly squeezed orange juice for the best flavor. Avoid using bottled or store-bought juice, as it may contain additives that can alter the taste of the cake.
- The orange zest adds an extra burst of citrus flavor to the cake. Be sure to grate the zest from the oranges before juicing them.
- To ensure a fluffy texture, avoid overmixing the batter. Mix gently until the ingredients are just combined.
- If you prefer a sweeter cake, you can increase the amount of sugar slightly. However, be cautious not to overpower the natural tanginess of the oranges.
Nutrition
Serving: 118g | Calories: 414kcal | Carbohydrates: 62g | Protein: 3.3g | Fat: 18g