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Le Mouskoutchou Tchina موسكوتشو بالبرتقال | Algerian Sponge Cake with Orange

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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Mouskoutchou, a traditional Algerian sponge cake. Mouskoutchou is the easiest and most economical cakes to make. And the one I am presenting today uses seasonal oranges, light olive oil and yoghurt giving this cake its unique taste and airiness.

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 and olive oil is explosding with flavor! 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!

For this recipe, I'm using smaller juicing Navel oranges and light (2nd press) olive oil. Not extra virgin olive oil. You can also use melted butter or another type of oil such as asunflower oil or colza oil. pitted green olives that I've boiled to remove the excess saltiness. You can use other varities of olives if you like. 

Video recipe for Le Mouskoutchou Tchina موسكوتشو بالبرتقال | Algerian Sponge Cake with Orange below

I hope you enjoy this video! And if you're enjoying the recipes I've been posting on my blog and new YouTube channel, and you would like to support my channel by giving the video a THUMBS UP! And also subscribe to my channel by following THIS LINK.


So let's get started with the recipe...


cake recipes | serves about 8-10

Le Mouskoutchou Tchina موسكوتشو بالبرتقال | Algerian Sponge Cake with OrangeChicken with Olives
Traditional Algerian Recipe


  • 1 measure = 1 container of yogurt = 125g – 1/2cup – 4oz 
  • Juice of 1 orange zest of 
  • 1 orange 
  • 1measure of olive oil (125ml – 1/2c) 
  • 2 measures of sugar (240g - 1cup) 3 measures of all-purpose flour (200g – 1 1/2c) 
  • 3 eggs 
  • 1 packet (10g-2tsp) baking powder 
  • vanilla 
  • 1 TBS orange blossom water 
  • Candied orange peel for decor
  • Thinned out honey

  1. Preheat the oven to 180°C/350°F.
  2. In a large bowl, whisk eggs and sugar.
  3. Add in the oil, zest, juice and blossom water.
  4. Now sift in the dry ingredients. Be sure to not over mix the batter.
  5. Grease and flour a baking dish of your choice.
  6. Pour the batter into the dish.
  7. Bake for about 30m or until golden. Check doneness by pricking the cake with a toothpick or skewer. If it comes out clean, it's ready. If not, then it'll need some additional baking.
  8. While the cake is baking, prepare the honey by pour about 1/1 cup honey in a small bowl, then add a few tablespoons of water to thin it out.
  9. Also prepare the candied orange peel if you don't have it already on hand. My express candied orange peel recipe can be found here.
  10. 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.
  11. Prick the cake all over with a skewer, so the honey absorbs into the cake.
  12. Turn over so the bottom is up then while still hot, pour the thinned out honey all over the cake.
  13. Before serving arrange the orange peel over the cake as the garnish.

Serve this delicious dish with crusty bread or Algerian style bread such as this Khoubz el tadjine or Khoubz el Dar.

    Make Ahead
    ⇝ This stew is easily made ahead up to 2 days before you would like to serve it.

    ⇝ The cake keeps well, tightly wrapped, for several days. But be sure to glaze the cake right before you want to serve it.

    Alternative Sweetener
     You can also use honey or date sugar instead of the white sugar. If you use honey 3/4 cup reduce the amount of orange juice by half? And add 1/4 tsp of baking soda to neutralize the flavour of honey.If you are using date sugar, use about 3/4 cup.

    Alternative Shape
    ⇝ Another nice way to prepare this cake is if you used a mink bundt pan, loaf pan or even a round cake pan.  Baking time will vary.

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     ➤ This cake would be great with this Algiers style coffee.
    ➤ Or get inspired at the Recipe Index.

    have you ever made a cake with olive oil? let me know below!


    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

    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.

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

    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.

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

    6. Hello Heni

      I didnt get your email yet.

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

    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.

    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?

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

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


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