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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.
👥 8 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 20 min👤 Ursula Ferrigno📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350°F. Prepare a bundt pan or ring mold, greased with unsalted butter, and floured.
2
Beat the egg whites in a large bowl until stiff.
3
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.
4
Fold in the egg whites carefully and incorporate evenly.
5
Pour the batter into the prepared bundt pan and bake in the preheated oven for ⏱️ 35 minutes.
6
Remove from the oven and allow the cake to cool in the pan before inverting onto a wire cooling rack. Let cool completely.
7
When completely cool, sift the confectioners’ sugar on top and serve.
Confectioners’ sugar, to serve
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