Orange Moroccan Cake

I was looking for a light cake for an early January birthday, nothing too decadent after a season of chocolates and truffles and sugar cookies, and perhaps something with seasonal citrus, and hit upon this dessert: Orange Moroccan Cake. [There’s a much fancier orange layer cake linked on my Wish Page, but I didn’t have time to bake that one today.] Leftovers also go splendidly with a cup of coffee in the morning.


  • 4 eggs
  • 1 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup orange juice
  • zest from 1 or 2 oranges
  • 1 tsp vanilla


  1. Preheat oven to 350ºF. Grease cake or bundt pan.
  2. In an electric mixer, beat together eggs and sugar until thick.  Gradually beat in the oil.
  3. Stir in the flour, baking powder and salt (I sift these ingredients first, but that’s not 100% necessary). Then add orange juice (fresh squeezed is best).  Beat until smooth.
  4. Mix in the zest and vanilla.
  5. Pour the batter into the cake pan and bake for about 40 minutes.