This orange cake is a great end to an exotic Moroccan meal. It’s easy to make, just one bowl!
If your oranges are really sweet, you can use just one cup of sugar.
If you’d like to make it vegan, substitute the eggs with 2 tbsp ground flax seeds, mixed with 6 tbsp warm water. Let sit for about 10 minutes to thicken before you use it. You can use chia seeds also.
Moroccan Orange Cake
- 4 Eggs
- 1 1⁄2 cups Sugar
- 1⁄2 cup Vegetable oil
- 2 cups Flour
- 4 tsp baking powder
- 1⁄2 tsp salt
- 1⁄2 cup Fresh orange juice
- 2 tbsp Orange zest, from 1- 2 oranges
- 1 tsp vanilla
- 1/2 cup powdered sugar
- 1-2 tbsp Water
Preheat your oven to 350° F. Grease and flour a bundt or tube pan. Zest and juice the oranges.
With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a rack to finish cooling.
To finish: Mix powdered sugar with 1-2 tbsp orange juice or water to make a smooth glaze. Drizzle over cooled cake. Or you could just sift powdered sugar over cake.