Mezroota Food

MESKOUTA (MOROCCAN YOGURT CAKE)

Meskouta (Moroccan Yogurt Cake) image

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

Ingredients

4 large eggs, separated
¼ cup (120 g) plain yogurt
11 Tbsp. (110 g) vegetable oil (I use groundnut/peanut oil)
1 cup plus 1 heaping Tbsp. (220 g) granulated sugar
Needles from 2 sprigs of fresh rosemary, finely chopped
Finely grated zest of 2 unwaxed lemons
2 tsp. vanilla extract
2½ cups (330 g) all-purpose flour
4 tsp. baking powder
½ tsp. sea salt
Confectioners' sugar, to serve

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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