Moroccan Orange Cake

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

I had several different ideas for the perfect dessert to end our Moroccan meal, but I could not find the ingredients anywhere in town! Don’t get me wrong, this Moroccan Orange Cake is absolutely delicious, it just wasn’t my first choice. I was going to make a dessert couscous with figs and honey, but you have to special order figs!

a slice of moroccan orange cake on a decorative white plate with the remaining cake in the background

Okay, strawberries and chocolate are aphrodisiacs, I will make chocolate covered strawberries. The strawberries were all moldy and nasty. Soooo, Moroccan Orange Cake it is!

How to make Moroccan Orange Cake:

Preheat oven to 350 degrees. Grease and flour or spray with baking spray, a 10-cup bundt pan, set aside.

Zest and juice orange(s), set aside.

In a large bowl, beat together eggs and sugar until thick. Gradually beat in the oil.

Add the flour, baking powder, salt, and orange juice. Beat until smooth, then add the zest and vanilla.

Pour the batter into the prepared pan, tap out the air bubbles on the counter or flour. bake for 40 – 50 minutes, or until a toothpick comes out clean when inserted into the center.

Remove cake from oven and allow to cool in the pan for 10 minutes.

Turn cake out onto a cooling rack and allow to cool completely.

Dust cake with powdered sugar and serve.

Traditional Moroccan Orange Cake on a large white plate sitting on an orange tweed napkin

Most of the recipes that I found for Moroccan cakes used a tube pan, but bundt pans are so much prettier. Since I was using powdered sugar instead of frosting, I knew that the design would really stand out!

A traditional Moroccan Orange Cake is a quick and easy dessert that is the perfect way to end a flavorful meal. They are so moist and delicious, they do not need frosting.

I chose one of my smaller bundt pans for this recipe…..a 10 cup capacity pan. A standard bundt pan is a 12 cup pan, so adjust your baking time accordingly.

a slice of cake sitting on a white plate with a black background

Are you trying to stick your fork through the screen?

This month’s Scorpio meal:

Moroccan Butternut Squash Soup

Chicken Tagine with Olives & Lemons

Avocado & Date Smoothie

Enjoy!!

a slice of moroccan orange cake on a decorative white plate with the remaining cake in the background

Moroccan Orange Cake

A traditional Moroccan Orange Cake is a quick and easy dessert that is the perfect way to end a flavorful meal!
4.70 from 20 votes
Print Rate
Course: Dessert
Cuisine: Middle Eastern
Keyword: moroccan, orange, cake, recipe, easy
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 Servings
Calories: 289kcal
Author: Lisa Johnson

Ingredients

  • 4 large eggs
  • 1 ½ cups granulated sugar
  • ½ cup canola oil
  • 2 cups unbleached all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup fresh orange juice
  • zest of one very large orange or two medium oranges
  • 1 teaspoon pure vanilla extract
  • powdered sugar for dusting

Instructions

  • Preheat oven to 350 degrees. Grease and flour or spray with baking spray, a 10-cup bundt pan, set aside.
  • Zest and juice orange (s), set aside.
  • In a large bowl, beat together eggs and sugar until thick. Gradually beat in the oil.
  • Add the flour, baking powder, salt, and orange juice. Beat until smooth, then add the zest and vanilla.
  • Pour the batter into the prepared pan, tap out the air bubbles on the counter or flour. bake for 40 - 50 minutes, or until a toothpick comes out clean when inserted into the center.
  • Remove cake from oven and allow to cool in the pan for 10 minutes.
  • Turn cake out onto a cooling rack and allow to cool completely.
  • Dust cake with powdered sugar and serve.

Notes

If you use a larger bundt pan, reduce cooking time.

Nutrition

Calories: 289kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 125mg | Potassium: 203mg | Sugar: 25g | Vitamin A: 125IU | Vitamin C: 5.2mg | Calcium: 73mg | Iron: 1.4mg

Similar Posts

16 Comments

  1. This looks so good! The cake is so pretty too, I love your bundt pan.
    I would love to get the recipe for your dessert couscous, I love couscous and have never thought of or heard of it as a dessert.
    Thanks,
    Sami

  2. That looks absolutely delicious! Thanks for sharing and especially for the picture of each step. That’s so helpful. Found you through Let’s Get Social Sunday and will follow you on Bloglovin and Pinterest.

    Have a great weekend. 🙂

  3. Oh my, this looks absolutely delicious. Very simple recipe with outstanding results. I can’t wait to try this. All I need are a few oranges.
    Visiting from Let’s Get Social Sunday. Liked you on facebook, following on Bloglovin and Pinterest.

  4. it’s quite a traditional cake here and everyone just looooooooooooves it!
    We made it a lot during winter-time as we have great oranges during this time of year
    Your cake looks BEAUTIFUL !!

  5. This is the best orange cake ever tried it ,I’ve been making it since last year when I discovered it at Pinterest .
    Every time I make this cake everyone would be asking for the recipe. Thank you so much for posting it.

  6. This was sooooooo good. I made it four times in one month. Even my MIL, who hates anything that isn’t Swiss, loved it. I only cooked it for 25-30 minutes though, as soon as it was cooked through. And it was so easy to make. I used blood oranges.

    1. Thank you so much Amanda Dee. I am so happy that you and your MIL enjoyed it! I will have to try it with blood oranges next time, I bet the color is amazing. 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating