Exploring Meskouta: Moroccan Orange Cake and M’hancha: Moroccan Almond Snake Pastry Recipe

Meskouta is a popular Moroccan orange cake that’s loved for its simplicity and delightful citrus flavor. This moist and tender cake is perfect for tea time or as a sweet treat any time of the day. Let’s explore how to make this classic Moroccan dessert.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup plain yogurt
• 1/2 cup vegetable oil
• 3 large eggs
• Zest of 2 oranges
• 1/4 cup fresh orange juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice
• Orange zest for garnish (optional)

Instructions:

Prepare the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
2. Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a separate large bowl, whisk together the sugar, yogurt, oil, eggs, orange zest, and orange juice until well combined.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Glaze:

6. Make Glaze: While the cake is baking, prepare the glaze. In a bowl, whisk together powdered sugar and enough fresh orange juice to achieve a smooth, pourable consistency.

Finish and Serve:

7. Cool and Glaze: Allow the cake to cool for about 10 minutes in the pan, then transfer it to a wire rack. While the cake is still warm, pour the orange glaze over the top, allowing it to soak into the cake.
8. Garnish (Optional): Garnish with additional orange zest if desired.
9. Slice and Enjoy: Once the cake is completely cooled and the glaze has set, slice and enjoy this delicious Meskouta with a cup of tea or coffee.

Conclusion:

Meskouta is a delightful expression of Moroccan baking, combining the freshness of oranges with a moist and tender cake. Whether served as a sweet ending to a meal or enjoyed with a cup of tea, this Moroccan orange cake is sure to become a favorite in your repertoire of desserts.

M’hancha: Moroccan Almond Snake Pastry Recipe

M’hancha, also known as the “snake” or “coil” pastry, is a delightful Moroccan dessert featuring layers of thin dough wrapped around a sweet almond filling. This elegant treat is often served during special occasions and celebrations. Follow this recipe to create your own M’hancha and bring a taste of Morocco to your table.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1 cup fine semolina
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 1/2 cup water
• A pinch of salt

For the Almond Filling:

• 2 cups almond flour or finely ground almonds
• 1 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon almond extract
• 1/4 cup orange blossom water (optional)
• Water, as needed to form a paste

For Assembly:

• Additional melted butter for brushing
• Powdered sugar for dusting

Instructions:

Prepare the Dough:

1. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, fine semolina, and a pinch of salt.
2. Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the melted butter, vegetable oil, and water. Mix until a soft dough forms.
3. Knead: Turn the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth. Divide the dough into four equal portions, cover with a cloth, and let it rest while you prepare the almond filling.

Prepare the Almond Filling:

4. Combine Almond Filling Ingredients: In a mixing bowl, combine the almond flour (or finely ground almonds), powdered sugar, ground cinnamon, almond extract, and orange blossom water (if using). Add water gradually, stirring, until a thick paste forms.

Assemble the M’hancha:

5. Roll Out Dough: Take one portion of the dough and roll it out into a thin, large rectangle on a floured surface.
6. Spread Almond Filling: Spread a quarter of the almond filling evenly over the rolled-out dough.
7. Roll into a Coil: Carefully roll the dough from one end to the other, creating a long coil or snake shape.
8. Shape into a Coil: Coil the rolled dough into a spiral shape, placing it on a baking sheet lined with parchment paper.
9. Repeat: Repeat the process with the remaining portions of dough and almond filling, creating additional coils.

Bake and Finish:

10. Brush with Butter: Preheat your oven to 350°F (175°C). Brush the tops of the M’hancha with melted butter.
11. Bake: Bake in the preheated oven for approximately 20-25 minutes, or until the pastry is golden brown.
12. Dust with Powdered Sugar: Allow the M’hancha to cool slightly, then dust the tops with powdered sugar.
13. Slice and Serve: Once cooled, slice the M’hancha into rounds and serve. It can be enjoyed warm or at room temperature.

Conclusion:

M’hancha is a delightful Moroccan pastry that not only captivates the eyes with its unique coil shape but also delights the palate with layers of almond sweetness. Share this elegant treat with friends and family, and savor the rich flavors that make Moroccan desserts truly special.

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