Best Moroccan Lemon Cake Recipes
MOROCCAN COCONUT LEMON CAKE
In Morocco, cakes (called 'meskouta') aren't made with pre-packaged cake mixes purchased right off the shelf in the grocery stores. Rather, a meskouta (or cake) is nearly always made by scratch and baked fresh for serving at tea time. So most of Morocco's dessert cakes and snack cakes aren't all that complicated. They're...
Provided by Vickie Parks
Categories Cakes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat your oven to 350°F (180°C). Grease and flour 1 9x13-inch baking dish or two 9-inch cake pans; set aside.
- 2. Beat together the eggs and sugar until thick. Gradually beat in the oil, then beat in the vanilla, lemon juice, and zest. Stir in the flour, coconut, baking powder and salt. Then stir in the milk. Beat until smooth.
- 3. Pour the batter into your prepared pan(s). Bake in the middle of your preheated oven until the cake tests done - approximately 25 to 30 minutes for two round cake pans, 35 to 40 minutes for 9x13-inch pan. (You could also use a tube or bundt pan which will require about 40 minutes baking time.)
- 4. Allow the cake to cool in the pan for 5 to 10 minutes. Carefully run a butter knife along the edges to loosen the cake from the sides of the pan. Then turn out the cake onto a rack to cool completely.
- 5. Mix the sifted powdered sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cooled cake. Lightly dust the icing with toasted coconut. Allow the icing to set before serving.
MOROCCAN LEMON CAKE
In Morocco, meskouta (cakes) are never made with packaged cake mixes. They're almost always made by scratch and baked fresh - such as this cake. It's so simple to prepare, and it has a light texture and is quite good and full of citrus flavor. It's great for tea time. It's great as a simple cake as written (unfrosted), or you...
Provided by Vickie Parks
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- 1. Position oven rack in the middle of the oven, and preheat oven to 350°F (180°C). Grease and flour a small bundt or tube pan; set aside.
- 2. In a large bowl with an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil until smooth. Stir in the flour, baking powder and salt, and then the milk. Beat just until smooth, and then mix in the lemon juice, zest, and vanilla.
- 3. Pour the batter into the prepared pan. Bake for about 40 minutes, or until the cake tests done.
- 4. Allow the cake to cool in the pan on a rack for 7 to 10 minutes. Loosen the cake from the sides of the pan with a butter knife or spatula, then turn out the cake onto the rack to finish cooling.
- 5. The cake may be served plain, dusted with powdered sugar or drizzled with a glaze. (To prepare the glaze, mix the confectioners' sugar and lemon juice until smooth. Drizzle the glaze over the top of the cake, allowing the glaze to run down the sides.)
MOROCCAN LEMON CAKE
A light lemony dessert which can be made in any shaped tin but you will need to adjust cooking times to suit. I use 2 x 20cm sandwich tins. Serve with cream for added luxury.
Provided by parkmoy
Time 45m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to 180° C. Grease and flour the cake tins. Zest and juice the lemons.
- Beat together the eggs and sugar until the mixture thickens. Beat in the oil, a little at a time.
- Stir in the flour, coconut, baking powder and salt, and then add the milk. Beat until the mixture is smooth and add the lemon juice, vanilla and zest .
- Pour the mixture into the cake tins. Bake for 25 - 30 minutes or until the cake is cooked.
- Ice and cover with the toasted coconut.
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