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.
Ingredients
- 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
Directions
- Preheat oven to 350ºF. Grease cake or bundt pan.
- In an electric mixer, beat together eggs and sugar until thick. Gradually beat in the oil.
- 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.
- Mix in the zest and vanilla.
- Pour the batter into the cake pan and bake for about 40 minutes.
Lauryn Cooks 