GRANDMA'S POUND CAKE
After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.
Provided by Braelyn
Categories Desserts Cakes Pound Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
- Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.
Nutrition Facts : Calories 526 calories, Carbohydrate 76.1 g, Cholesterol 142 mg, Fat 22.1 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 74 mg, Sugar 51.5 g
MOROCCAN POUND CAKE
Make and share this Moroccan Pound Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Cream margarine and sugar until light.
- Add eggs, one at a time, beating thoroughly after each.
- Add sifted dry ingredients alternately with milk, beating until smooth.
- Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
- Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize.
- Bake at 350° about 1 hour and 15 minutes.
- Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.
Nutrition Facts : Calories 519.6, Fat 25.8, SaturatedFat 6, Cholesterol 73.3, Sodium 349.5, Carbohydrate 66.3, Fiber 2.2, Sugar 37.5, Protein 7.9
MOROCCAN CAKE (LE RUSSE)
Connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a French dacquoise. Yet in Morocco this unforgettable flourless, butterless cake bears the intriguing name of Le Russe, "the Russian." Look for superfine sugar in the baking section of supermarkets, or simply make it by grinding granulated sugar in a food processor. From The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Canada, UK), by Kitty Morse and Danielle Mamane.
Provided by NcMysteryShopper
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
- To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
- To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
- Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
- Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
- To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.
Nutrition Facts : Calories 730.9, Fat 59.7, SaturatedFat 29.6, Cholesterol 122.3, Sodium 154.1, Carbohydrate 49.9, Fiber 6.3, Sugar 37.4, Protein 11.1
MOROCCAN ORANGE CAKE
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
Steps:
- Preheat your oven to 350° F (180° 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
MOROCCAN ORANGE & CARDAMOM CAKE
Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h20m
Number Of Ingredients 10
Steps:
- Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
- Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
- After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
Nutrition Facts : Calories 261 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium
MESKOUTA (MOROCCAN ORANGE CAKE)
A traditional Moroccan cake typically served for tea or breakfast, meskouta is made with ingredients you likely have on hand, and it doesn't require a mixer. Extra-virgin olive oil makes it moist on the inside and golden on the outside. The cake is excellent on its own, but for something really special, add whipped cream and dark chocolate shavings.
Provided by Nargisse Benkabbou
Categories cakes
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Grease a 8½-by-4½-inch loaf pan with olive oil, and line it with a sheet of parchment paper so that you have extra on the sides. (You'll use this to lift the loaf out of the pan.)
- In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. In another large bowl, whisk together the granulated sugar and eggs until well combined. Add the yogurt, olive oil, orange zest, orange juice and vanilla extract to the sugar and egg mixture, and whisk until well incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix using a spatula until you no longer see flecks of flour, making sure not to overmix. (The batter will be slightly lumpy.) Transfer the batter to the prepared pan, and use a spatula to spread into an even layer.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with some small, moist crumbs. (If the cake needs another minute or two, but is becoming too brown, tent with foil.) Allow to cool completely on a wire rack before using the parchment overhang to remove from the pan.
- Make the optional whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cream and the confectioners' sugar for about 2 to 3 minutes on medium-high until medium peaks begin to form. You want a spreading consistency. Cover and keep in the fridge until ready to serve the cake.
- To serve, cut the cake in slices, top with whipped cream, if using, and garnish with chocolate shavings, if using. Alternatively, you can also top the whole cake with whipped cream, then slice it. Without the whipped cream, the cake keeps for up to 5 days in an airtight container on the counter.
More about "moroccan pound cake recipes"
15 BEST MOROCCAN DESSERTS (+ EASY RECIPES) - INSANELY GOOD
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2.8/5 (4)Estimated Reading Time 6 minsCategory Desserts, Recipe RoundupPublished Jan 4, 2021
- Moroccan Lemon Cake. Let’s start off this list with something easy. Meskouta, or Moroccan cake, is a simple cake that’s light and packed with flavor.
- Maamoul (Arabian Date Filled Cookies) Maamoul cookies are incredibly soft cookies filled with dates. They’re low in sugar, but the sweetness of the dates more than makes up for it.
- Moroccan Almond Snake Pastry. M’hancha is a Moroccan pastry popular for its iconic shape. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Almond Crescent Cookies. Ghriba is a soft and sweet crescent-shaped almond cookie. The cinnamon topping complements beautifully with the almonds, giving you adorable and addictive treats.
- Baklava. Baklava is perhaps the most popular Moroccan dessert, and it’s no wonder why. This sweet and crisp confection is happiness in a bite! Baklava is composed of layers of crisp and flaky pastry, sweet honey and lemon glaze, and a walnut-cinnamon filling.
- Moroccan Mint Tea. Moroccan mint tea is the best beverage to pair with these sinful desserts! The blend of green tea and mint creates a warming and cooling sensation that’s absolutely phenomenal.
- Almond Briouat. If you’re looking for the perfect tea time biscuit, look no further. Briouat is the clear winner. Almond briouat is a fantastic confection made of almond paste, cinnamon, and orange flower water.
- Moroccan Chebakia (Sesame and Honey Cookies) Chebakia is another Moroccan cookie that looks just as amazing as it tastes. The dough is shaped into a flower and deep-fried into golden perfection.
- Moroccan Beghrir (Semolina Honeycomb Pancakes) Beghrir is the Moroccan version of the classic pancake. Unlike our pancakes, beghrir is spongier and so soft it melts in your mouth.
- Ghoriba. Ghoriba are Middle Eastern cookies made from flour, almonds, sugar, and butter. They come in different varieties – some chewy, others crumbly – but they all taste fantastic.
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