Moroccan Orange Cake

Name: Moroccan Orange Cake
Total time: 3000 s
Yield: 8 Servings
Cuisine: Kenyan
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

Cynthia Khamadi @cook_9338935

Nairobi

This is a great recipe of light fluffy cake. One thing you need to stir in the orange zest manually otherwise gets stuck on the mixture blades.

Cynthia Khamadi @cook_9338935

Nairobi

This is a great recipe of light fluffy cake. One thing you need to stir in the orange zest manually otherwise gets stuck on the mixture blades.

Saved

Ingredients

50 minutes

8 Servings

4eggs
11⁄2 cups sugar
1⁄2 cup vegetable oil
2 cupsflour
4 teaspoonsbaking powder
1/2 teaspoonsalt
1/2 cupfresh orange juice
2 tablespoonsorange zest, from 1- 2 oranges
1 teaspoonvanilla

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Steps

50 minutes

1

Preheat your oven to 350Â° F (180Â° C). Grease and flour a tube pan. If using fresh oranges, zest and juice.
2

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
3

Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
4

Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
5

Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.