Delicious, moist Moroccan orange cake
This Moroccan orange cake recipe is quick and easy to make, and deliciously moist. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe.
Preparation: 10 minutes Cooking: 40 minutes Serves: 8 Ingredients
4 eggs 1 cups sugar
1⁄2 cup vegetable oil 2 cups self-raising flour 1⁄2 teaspoon salt 1⁄2 cup fresh orange juice 2 tbsp orange zest, from 1- 2 oranges 1 tsp vanilla
Preheat your oven to 180°C. Grease and flour a tube pan. If using fresh oranges, zest and juice them. With an electric mixer beat together the eggs and sugar until thick. Gradually beat in the oil. Stir in the flour and salt, and then the orange juice. Beat until just 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 on to a rack to finish.