Middle Eastern Orange Cake Recipes

MOROCCAN ORANGE CAKE

Moroccan Orange Cake image

This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe. Just for fun, I've listed the traditional measures used in Morocco which had to go in the directions since Zaar wouldn't accept "tea glasses". You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid. I guessed at the serving size. Posted for ZAAR World Tour 2010 and thanks to my good friend Carrol for finding it for me. As an update finally had time to make this, specially after reading all the nice reivews. I did follow a reviewers report and reduced the sugar to 1 cup to cut back a little. Baked in a loaf pan as that's all I had. Then added a glaze that I made with fresh oj instead of milk and everyone loved it. Came out moist, sweet and simalar texture to a pound cake. It was enjoyed by all and hope you enjoy it too.

Provided by Bonnie G 2

Categories Dessert

Time 50m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh orange juice
2 tablespoons orange zest, from 1- 2 oranges
1 teaspoon vanilla

Steps:

Preheat your oven to 350Â° F (180Â° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
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 7 to 10 minutes, then turn out onto a rack to finish cooling.
Here's the orginal MOROCCAN MEASUREMENTS:.
4 eggs.
1 soup bowl of sugar.
1 tea glass of vegetable oil.
1 soup bowl of flour.
2 sachets of baking powder.
pinch of salt.
1 tea glass of fresh orange juice.
zest from 1 or 2 oranges.
1 sachet of vanilla sugar.

Nutrition Facts : Calories 852.4, Fat 32.7, SaturatedFat 5.2, Cholesterol 186, Sodium 727.3, Carbohydrate 128.2, Fiber 2.1, Sugar 77.9, Protein 13

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE

Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

Ingredients

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams

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