The mascot is a classic Moroccan Orange Bundt Cake It celebrates fresh citrus with a soft and moist olive oil cake. Infused with freshly squeezed orange juice and zest, and finished with an orange glaze, it’s the perfect pairing for a pot of Moroccan mint tea.
It’s officially citrus season folks! We should take this opportunity to celebrate a colorful and bright spark during an otherwise dark and dreary time of year.
Orange is a seasonal ingredient that makes Moroccan mascota so special.
Their zesty-sweet flavor works with olive oil, eggs, and sugar to create an ultra-moist, ultra-soft Bundt cake. This is an easy traditional Moroccan recipe to make and share with friends.
Served alongside a pot of traditional mint tea or spiced coffee, it’s the perfect treat to bring a piece of Morocco into your home.
Ingredients
Step by step instructions
the tip: You can dust the cake with powdered sugar, fresh oranges, orange zest, or candied orange slices.
Never skip fresh lemons
Don’t miss out on squeezing your orange juice fresh and the many spots for this fresh inspiration! This is key to imbuing orange cake with that classic citrus flavor and aroma.
More classic Moroccan sweets
B’SAHA,
Description
The mascot is a classic Moroccan Orange Bundt Cake It celebrates fresh citrus with a soft and moist olive oil cake. Infused with freshly squeezed orange juice and zest, and finished with an orange glaze, it’s the perfect pairing for a pot of Moroccan mint tea.
For the cake:
Optional Toppings:
- Prepare the bundt pan and preheat the oven. Prepare a bundt pan by generously greasing it with non-stick spray and then dusting it lightly with flour. Preheat the oven to 350°F.
- Combine the wet ingredients. In a large bowl, beat the whisked eggs, sugar, olive oil, vanilla, orange juice and zest until silky smooth. Mix in milk until evenly combined.
- Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, and salt in a small bowl. Using a sifter or mesh strainer, sift the dry ingredients into the wet ingredients. Whisk gently with a spatula until a smooth batter forms.
- Bake. Pour the batter into the prepared bundt pan. Bake on the center rack in the oven for 50-70 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Cool and flip. Let the cake cool for at least 15 minutes before gently loosening the edges with a knife. Carefully flip onto a wire rack.
- Finish* and enjoy. If desired, whisk together fresh orange juice*, orange blossom water, and powdered sugar until a glaze forms. Brush on cake, slice and enjoy!
Note
*If preferred, feel free to finish the cake with a dusting of powdered sugar instead of the orange glaze.
*I like to strain fresh orange juice for the powdered sugar glaze to keep it silky smooth and pulp free, but that’s entirely up to personal preference.
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