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Have you ever tasted a cake made of orange, coconut, and semolina? Can you imagine the flavors this mix can create?
You do not need to imagine anymore. In this guide, I will teach you how to make an easy and heavenly delicious Orange and semolina cake.
More Moroccan recipes can be found here!
Basbousa cake: An authentic Moroccan orange and semolina cake
Basbousa is a very famous Moroccan classic cake. There are many varieties of these sweet as the ingredients change slightly from a region to another.
Nevertheless, in all its versions, the Moroccan Basbousa remains super good. The orange scent is sweet and subtle.
And guess what? You don’t need many ingredients to make this super delicious and soft semolina and orange cake.
Prepare a DELICIOUS Moroccan semolina and orange cake
MOROCCAN ORANGE CAKE
Ingredients
For the cake
- 3 medium eggs
- 1 cup Orange juice
- 3/4 cup vegetable oil
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- 2 cup fine semolina
- 1 cup Dried coconut flakes
- 14 g baking powder mixed with two tablespoons of all-purpose flour
- Zest of one orange
- 1 tablespoon coconut flakes for topping
For the syrup
- 1 cup orange juice
- 1 lemon juice
- 2 tablespoon Brown sugar
Instructions
For the cake
- In a blender, mix the eggs with sugar and all liquid ingredients.
- Add semolina, baking powder, coconut flakes, and knead well until the mixture is homogeneous.
- Grease the cake pan with a bit of oil or butter, then pour the prepared mixture into it. Bake the cake for about 30 to 40 minutes on 170 C, depending on your oven, until the cake is tender and golden.You can check the cake with the tip of the knife that should come out clean.
For the syrup
- Pour the orange and lemon juice into a saucepan, then add the sugar.
- Put the saucepan over medium heat and whisk for a few minutes until the mixture become syrupy. Now the syrup is ready.
Dress up your orange cake
When the cake is cooked, pour the syrup on top of it before removing it from the mold. Then sprinkle its surface with dried coconut flakes.
Let it soak for a few minutes, then turn it out so that it does not stick to the mold while cooling.
Serve the cake immediately with tea or coffee or any favorite smoothie.
It is better to serve it immediately after cooking, but you can also keep it for later. Make sure to wrap it in a cling film to keep its softness.
What I like about this orange cake is that is is very light and fresh. The mix of orange and coconut gives a real magical taste.
You might not be a fan of syrup, but trust me, it makes the cake sparkling and even more tender than it already is.
Do you love Moroccan food?
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4 thoughts on “Moroccan Orange Cake”
It was delicious. Excellent recipe. Oven temperature is not indicated. I baked it on 180 C. On the other hand the syrup did not work out at all with me. I do not know what went wrong.
Hi Zee,
I’m glad you tried it and I’m sorry to hear about the syrup. Can you please share how it turned out maybe I can help?
These types of Moroccan desserts are similar to the Burmese “Sanwin Makin” baked semolina cake-like dessert made with coconut milk (no orange and no vanilla) and topped with poppy seeds or sesame seeds. We noticed the similarity in France when we were on sabbatical years ago, at a small fair in a French town that had food booths of various ethnic foods in it, and found the dessert to be almost identical! Probably these forms of deserts migrated from the fertile crescent and North Africa eastward all the way to Southeast Asia! We’re going to try this Moroccan recipe, and maybe experiment with coconut milk making it a fusion desert. thanks for posting it!
Hi Kyaw,
Thank you so much for these details. I looked for the desert you shared, it seems really identical.
I will also try it with coconut milk, the idea is very tempting. Thanks for this discovery 🙂