Mezroota Food
MESKOUTA (MOROCCAN YOGURT CAKE)
Meskouta is a wonderfully moist Moroccan yogurt cake that is so easy to prepare. Feel free to switch up the citrus and use lime zest instead of lemon.
Provided by Ursula Ferrigno
Time 55m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Prepare a bundt pan or ring mold, greased with unsalted butter, and floured.
- Beat the egg whites in a large bowl until stiff.
- In a separate large bowl beat together the yogurt, oil, sugar and egg yolks with the rosemary and lemon zest. Stir in the vanilla, flour, baking powder and salt. Beat until smooth.
- Fold in the egg whites carefully and incorporate evenly.
- Pour the batter into the prepared bundt pan and bake in the preheated oven for 35 minutes.
- Remove from the oven and allow the cake to cool in the pan before inverting onto a wire cooling rack. Let cool completely.
- When completely cool, sift the confectioners' sugar on top and serve.
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