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Le Mouskoutchou orange | Algerian sponge cake with oranges



بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته


Mouskoutchou, a traditional Algerian yoghurt based spongy cake. A good Mouskoutchou is the easiest and most economical cakes to make. And the one I am presenting today uses a French method readers of my blog are familiar, similar to the use of yoghurt for a making cakes moist the addition of acid; today we are using orange juice.

Usually everyone starts to learn to make cakes by Mouskoutchou here in Algeria. And really this cake is so very easy to make, it is no wonder why ...This cake with orange, citrus zest, orange blossom water, rose gernium sugar and olive oil is exploseding with flavour! You can prepare this cake year round but it particularly nice fresh cake to enjoy in the Winter time when oranges are season.

So the next time you are here in Algeria or want a interesting fresh cake, make sure you give this tea time cake a try. I assure you will not regret it! It is an Algerian down fall! A cake extra sweet, extra airy!
Algerian Orange Cake
active prep time: 10-15 mins | inactive prep time: 0mins bake time: 30-45 mins 
serves 6-8



    FOR THE BATTER:
    •  1 glass of freshly squeezed orange juice (about 2-3 oranges)
    • 1/2 cup extra virgin olive oil
    • 3/4 cup date sugar
    • 3 cups AP flour
    • 3 eggs 
    • 1 packet -11g - 2 tsp baking powder
    • 2 packets vanilla sugar (14g)
    • 1 packet rose geranium sugar (5g)
    •  zest of 2 large orange
    FOR THE DECORATION:
    • Candied orange peel for decor
    1. Preheat the oven to 180°/350°
    2. Grease and flour a baking dish of your choice.
    3. In a large bowl, whisk eggs and sugar.
    4. Add in the oil,zest, juice and blossom water.
    5. Now sift the dry ingredients.
    6. Mix everything together well by hand or with a robo.
    7. Pour the batter into the dish.
    8. Bake for about 30m or until golden
    - While the cake is baking, prepare the candied orange peel:


    1. The remaining liquid used for the peel is scented with orange. So of course we do not waste it.
    2. Once the cake is golden and baked well in the center (using a toothpick you can check this) turn the cake out from the form.
    3.  Turn over so the bottom is up then while still hot, pour the hot syrup all over the cake.
    4. As it cooled the syrup will hardened and form a glossy coating.
    5. Before serving arrange the orange peel over the cake as the garnish.
    The cake keeps well, tightly wrapped, for several days. But be sure to glaze the cake right before you want to serve it.

    .



    Do It Yourself
    ۞ If you cannot find rose geranium sugar, you simply make your own by simply placing handful (about 8) rose geranium leaves in one cup of sugar for about a week. After a week you can use the sugar for cakes, drinks and even bath salts!
    optionally omit the rose geranium sugar and use rose water instead for slightly similar taste

    Substitute
    ۞ You can also use honey instead of the date sugar (or even white sugar 1 cup if you must) If you use honey 3/4 cup reduce the amount of orange juice by 1/4c. And add 1/4 tsp of baking soda to neutralize the flavour of honey.


    Alternative Shape
    Another nice way to prepare this cake is if you used a bundt pan to bake it in. Baking time will be slightly longer.

    Algerian, Quick and Easy, Cupcakes and Cakes




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    11 comments:

    1. Heni,
      Your cake is amazing, iam loving all the ingredients you are adding to this simple and tasty and gorgeous spongy cake.
      thanks my friend

      ReplyDelete
    2. I love the step by step pictures Heni. Fortunately, for me, my husband does not like the ultra sweet Algerian desserts. Even the sweets I make for Eid are scaled back. I'd love to try this one though bc I don't see much sugar at all. I'll let you know how it turns out.

      ReplyDelete
    3. The cake sounds delicious and I have lots of oranges that need to be used.

      ReplyDelete
    4. Thank you so much everyone! It is a really flavourful cake i think you all will not be disappointed!

      You could sub date sugar which i used in this cake or honey or another sugar sub.

      ReplyDelete
    5. Looks scrumptious, thanks so much for sharing your recipe!

      ReplyDelete
    6. Hello Heni

      I didnt get your email yet.

      ReplyDelete
    7. J'ai vraiment envie de faire ce gâteau! Dommage je n'ai pas de géraniums ici, mais je le fais sans!

      ReplyDelete
    8. Salaams... The geranium rose sugar is an interesting addition; is that common in Algeria? I have never heard of it. If it's easy to find in Algeria I'd like to buy some next time we are there.

      ReplyDelete
    9. Greetings everyone!

      Rose geranium is widely used in Tunisian sweets. Not so much around Alger. But you can find it easily in the patesserie shops selling cake supplies for the same price as a packet of vanilla sugar.

      You can buy gardenia, rose infused sugars.

      but like i said in the post you can easily make your own.

      If you cannot get a hold of geranium sugar, rose water is the nest best sub!

      Did you get my email yet Arlette?

      ReplyDelete
    10. Salam sister, your cake looks so moist and delicious, thanks for sharing! Have a great day.
      Cheers

      ReplyDelete
    11. delicious looking dessert
      Heni
      apricot chutney can be served as a side with rice, bread flat bread do try inshallah
      salaams

      ReplyDelete

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