Moroccan cake

Glad I found this recipe again, for which I thought I have lost it. Anyway, a few years ago I visited my friend’s mom who is a baker as she was not feeling well and when she got back home invited me for afternoon tea.

Well, she bakes this cake call Meskouta, “a traditional Moroccan orange and almond butterless cake”. Her cake has delicious flavour from orange zest, with few drops of orange blossom water. She also adds saffron, orange juice and honey, then gradually stir in the flour mixture.

As usual I have recreated it with some changes to her recipe. She has lemon icing on her cake. I don’t really fancy icing sugar, I omitted it. My cake is really moist delicious indeed flavourful without saffron, honey and orange juice. I use corn meal instead of almond meal, orange flower water, cardamom, cinnamon and zest. Let’s bake!!!!


200 g self-raising flour, sifted
125 g corn meal
150 g caster sugar
1 Tsp baking powder
2 eggs
300 g thick yoghurt
150 ml olive oil
1 orange finely grated zest
1/4 Tsp ground cardamom
1/2 Tsp ground cinnamon
2 Tsp orange flower water

Decoration (notes)

225 g icing sugar, sifted
2 Tbs milk
1 Tsp orange flower water
pomegranate seeds, to decorate


Preheat the oven to 180 degrees C. Grease and flour a 26cm bundt cake pan.

Combine flour, corn meal, caster sugar and baking powder in a large bowl. In a separate bowl, whisk the eggs, yoghurt and oil until combined, then stir into the dry ingredients.

Fold in orange zest, spices and orange flavour water. Spoon into the pan and bake for 30 minutes or until a skewer inserted into the cake comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.

Note: (optional) Stir the icing sugar, milk and remaining 1 teaspoon orange flavour water in a small bowl until you have a soft, drizzling consistency, then drizzle over the cake. When the icing is nearly set, sprinkle over the pomegranate seeds, then serve.