“Meskouta” is Arabic for a traditional Moroccan cake. Traditionally it’s baked without butter, served without icing (or frosting) and sometimes topped with jam. During the time of colonisation by France and Spain butter was scarce. Nowadays some meskouta recipes, like this one, include butter as an ingredient.
Practically every Moroccan home has a favourite meskouta recipe. In fact, Moroccans will tell you meskouta is more than just a dessert. It’s popularly consumed as breakfast, lunch or a teatime snack. At GOLD Restaurant we serve ours as a dessert with a sprinkling of 24-carat gold dust and a lightly sweetened crème fraiche. Delicious!
Recipe by: GOLD Restaurant
Serves: 10 (as a dessert)
Preparation: 10 minutes
Cooking: 70 minutes
T = tablespoon
t = teaspoon
- Cake: 1½ cups sugar
- 4 eggs 125 g butter softened
- 3 cups cake flour 2 T bicarbonate of soda
- 2 T baking powder
- 3 cups butter milk
- ½ cup whole walnuts (at your discretion)
- ¼ of the grated rind (zest) of one orange
- Pinch of salt Crème fraiche: 250 g crème fraiche
- 1 to 2 t castor sugar (to your taste)
- 2 to 3 T plain yogurt (to your taste)
- Preheat the oven to 180°c.
- Cream sugar, eggs and butter.
- Add flour, bicarbonate of soda, baking powder, buttermilk and mix.
- Stir in whole walnuts and grated orange rind (zest).
- Pour the batter into a greased cake pan and bake for 70 minutes.
- To ensure your cake is done, insert a knife gently into the middle – it should come out clean.
Serve warm or at room temperature with the sweetened crème fraiche.