When I studied abroad in Morocco, this snack cake was one of my favorites for breakfast or late night post-dinner snack. I found this recipe from The Spruce Eats and the flavor was spot on, but the cake collapsed, so I reduced the baking powder. Fingers crossed on round two!
*Edit: 3 teaspoons of baking powder was still too many, and I also found the cake was wetter and more dense this time around, so I’m going to keep tinkering.
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup freshly squeezed orange juice
- Zest of 2 oranges
- 2 cups flour
- 3 teaspoons baking powder*
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Heat the oven to 350 F. Grease and lightly flour a tube pan or loaf pan.
Zest the oranges and then juice them.
In a large bowl, beat together the eggs and sugar until thick. Gradually beat in the oil.
In a medium bowl, whisk together the flour, baking powder, and salt and then add it to the eggs-sugar mixture.
Add the orange juice and beat until smooth. Mix in the zest and vanilla until they are incorporated.
Pour the batter into the prepared pan of choice and bake for about 35-40 minutes or until the cake tests done when a toothpick comes out clean.
Remove from the oven and allow the cake to cool in the pan for 7 to 10 minutes. Turn it out onto a rack to cool completely.