Moroccan Orange Cake
You can deny it all you want my friend, you know you do.
I want cake too, all the time. No really, all the time, especially this Moroccan Orange Cake. But who doesn’t? I think the population of cake haters is far less than that of us cake enthusiasts. Side note: is it just me or every time I hear the word ‘cake’ I start singing Rihanna’s song in my head.
“Cake cake cake cake…” Oh just me? Moroccan Orange Cake cake cake…. Okay, sorry! This cake will soon be your go-to cake for when you want really good cake but you realllly don’t want to make cake. Fillings, frosting, slicing, decorating… yadda yadda yadda! That’s just too many steps between you and a hunk of cake. Fah-get about it! Okay sure, anyone can make the stuff that comes in a box but did you really make that? Can adding eggs, water, and oil to a content of a box suffice as homemade cake? See this… this is the real deal and this is alllll you, my friend. So you’re sold on making the cake, but you’re intimidated by some of the ingredients? Fear not, my cake-loving comrade. Let me break it down for you. Orange blossom water, rose water and saffron are all ingredients that you can easily find at a Pakistani/Indian/Middle Eastern supermarket. I’ve seen all three at my local Trader Joes as well. And if both of those aren’t an option, Amazon to the rescue! Although saffron is optional for this recipe, I do encourage you to drop a few strands in the batter. It brings a unique and luxurious flavor experience to the cake. You can smear on some chocolate frosting or give it a light dusting of powdered sugar if you wish, I usually can’t wait that long after it comes out of the oven for all of that. This Moroccan Orange Cake is fit for royalty. And royalty you are.
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- zest from 1 orange
- 1 and ½ cups granulated sugar
- 4 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- 2 teaspoon orange blossom water
- 2 teaspoon rose water
- 1 pinch orange food coloring (or a few drops if using liquid)
- 4-6 strands saffron (optional)
- Put a rack in the center of the oven and preheat the oven to 350 degrees F. Grease and flour a bundt pan and set aside for later use.
- 2. In a medium bowl sift the flour, baking powder and salt together and set aside for later use.3. In the bowl of an electric stand mixer fitted with a paddle attachment, combine the orange zest with the sugar. Using your fingers or the back of the spoon rub the zest into the sugar to release the oils from the orange zest.4. Add the eggs into the bowl and beat the sugar mixture with eggs until thick. Gradually beat in the butter. Stop the mixer and scrape down the bowl if necessary. Add dry ingredients all at once. Then add the orange juice, vanilla extract, orange blossom water, rose water, orange food coloring, and saffron. Beat until smooth.5. Pour the batter into the prepared pan and bake for approximately 35 minutes or until a cake tester comes out with just a few crumbs. Rotate once during the baking process.6. Allow the cake to cool for 10 minutes before turning out onto a rack.