Moroccan Orange Cake Recipe

Indulge in this vibrant and zesty Moroccan Orange Cake! This quick and easy recipe requires no frosting, yet delivers unbelievably moist and delicious results, similar in texture to a pound cake. Made with fresh orange juice (from about one large or two medium oranges), this recipe is perfect for bakers of all levels, especially those baking with children. We've included both traditional Moroccan tea glass measurements (approximately 4-6 ounces) and standard US cup measurements for your convenience. A reviewer's suggestion to reduce the sugar to 1 cup is incorporated for a slightly less sweet treat. Bake it in a loaf pan or a standard cake pan – either way, it's a delightful experience! Prepare to be amazed by the burst of citrus flavor in every bite.

Prep Time 20 mins

Cook Time 50 mins

Calories 852.4 kcal

Protein 26g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Moroccan Orange Cake

2 large eggs
1 cup granulated sugar (reduce to 1 cup as per reviewer suggestion)
½ cup vegetable oil
1 ½ cups all-purpose flour
1 teaspoon baking powder
Salt
Fresh Orange Juice
Orange Zest
Vanilla

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How to Make Moroccan Orange Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a loaf pan.
In a large bowl, whisk together 1 cup granulated sugar, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
In a separate bowl, whisk together ½ cup fresh orange juice (from about 1 large or 2 medium oranges), ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Optional: Prepare a glaze by whisking together ½ cup fresh orange juice and 1 cup powdered sugar. Drizzle over the cooled cake.