Meskouta – Moroccan Cake

Edited and written by Catherine Cunningham. Published December 20th 2021. 

Original recipe by The Spruce Eats

Meskouta is a flavored cake in Morocco. It can be lemon, vanilla, but I chose to do  orange because winter is the best time for orange treats! Meskouta can be used as a celebration cake or as a regular cake with tea. Citrus was a cheap and easy thing to import into Morocco, leading to the uproar and want for a cake so easy to make like Meskouta! 

I loved being able to use the bundt pan to bake the cake because of the simplicity of the removal! Also the iconic look matched the tone of the glaze. I adored the final look but really the taste was just as good! Not too orangey and with a kick of cinnamon, it’s memorable! 


½ cup of orange juice

2 tablespoons of orange zest

4 large eggs

1 ½ cups of sugar

½ cup of vegetable oil

2 cups of all-purpose flour

4 teaspoons of baking powder

½  teaspoon of salt

1 teaspoon of vanilla

1 teaspoon of cinnamon 

½ teaspoon of nutmeg 


Preheat the oven to 350 degrees fahrenheit. Grease with butter and lightly flour a bundt cake pan.

Beat together the eggs and sugar in the electric mixer and continue until thick. Gradually beat in the oil. 

In the same bowl whisk together the flour, baking powder, and salt, and then add it to the egg-sugar mixture.

Add the orange juice and beat until smooth. Add in the zest and vanilla too, until they are thoroughly incorporated.

Next pour the batter into the prepared bundt cake pan and bake for about 40 minutes.

Remove from the oven, and allow the cake to cool in the pan for 7 to 10 minutes. Turn it out of the pan onto a rack to finish cooling completely.

Make sure to wait for the cake to cool before adding the glaze. 


3 cups sifted confectioner’s sugar

3 tablespoons of milk

½  teaspoon of cinnamon 

½ teaspoon of nutmeg 

1 teaspoon vanilla extract

  1. In a bowl, whisk together the powdered sugar, vanilla extract, and add the milk.
  2. Keep whisking until it’s your desired thickness. 

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