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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.
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.
This easy Moroccan orange cake is a moist, sweet cake that can be served as a snack, for dessert or tea time, or even for breakfast or to break the fast in Ramadan. Not only is it an easy recipe, it also packs a deliciously sweet citrus flavor that’s good enough to be served without icing.
The traditional Moroccan recipe calls for 2 sachets (7 g each) of baking powder which is equivalent to 4 teaspoons. However, I’ve updated the recipe to reduce the amount of measured baking powder from 4 teaspoons to 3 teaspoons.
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