Moroccan Orange Cake Topped with Citrus Fruit

This Moroccan Orange Cake topped with Citrus Fruit Salad is a delicious dessert. It is light and refreshing with a hint of sweetness. This is the ideal dessert for a Moroccan inspired dinner or for that matter, the perfect dessert for anytime. It really is scrumptious! I am all about chocolate, but sometimes you want something lighter – and when I am the mood for lighter I always think citrus! Citrus – lemon desserts are delicious but in this case I went for the orange. Orange, vanilla, cinnamon are quintessential flavors to enhance and finish off a Moroccan dinner.

If you like the tangy sweetness of citrus than you will love topping this Moroccan orange cake with Citrus Salad. It is the perfect complement.

I prefer the Moroccan Orange cake with just a sprinkling of powdered sugar and the citrus fruit salad. If you prefer a bit more sweetness, I would make a glaze of orange juice and powdered sugar to drizzle on top and omit the citrus salad. Either way you top the cake – it is scrumptious!

My friends and I enjoyed this cake when we planned a Midnight at the Oasis dinner party. The whole party was a blast – dinner was scrumptious and this Moroccan  Orange Cake Topped with Citrus Fruit was the perfect finale. More on the whole party and dinner menu later! But for now – enjoy this wonderful dessert.  Light enough to enjoy for a snack with tea or even for a breakfast treat 🙂

Moroccan  Orange Cake Topped with Citrus Fruit

Ingredients

• 4 eggs
• 1 ¹⁄₂ cups sugar
• ¹⁄₂ cup vegetable oil
• 2 cups flour
• 4 teaspoons baking powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ cup fresh orange juice
• orange zest from 1- 2 oranges
• 1 teaspoon vanilla
• Powdered sugar (for dusting)

For the Citrus Salad

• 4 navel oranges
• 2 pink grapefruit
• ³⁄₄ cup fresh orange juice
• 2 tablespoons honey
• 1 teaspoon vanilla
• ¹⁄₂ teaspoon cinnamon

Moroccan Orange Cake Topped with Citrus Fruit

August 29, 2016

by Stacey

Category Desserts Recipes

Ingredients

• 4 eggs
• 1 1⁄2 cups sugar
• 1⁄2 cup vegetable oil
• 2 cups flour
• 4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup fresh orange juice
• orange zest from 1- 2 oranges
• 1 teaspoon vanilla
• Powdered sugar (for dusting)

For the Citrus Salad

• 4 navel oranges
• 2 pink grapefruit
• 3⁄4 cup fresh orange juice
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1⁄2 teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Grease and flour a tube pan - I use baking spray.
3. With an electric mixer on medium-high beat together the eggs and sugar until thick.
4. Gradually pour in oil while mixer is on and continue to beat.
5. Stir in the flour, baking powder, salt, and orange juice. Beat until smooth.
6. Mix in vanilla and zest.
7. Pour the batter into your prepared pan, and bake for about 40 - 45 minutes, or until the cake tests done. Be careful not to over bake.
8. Cool cake in the pan for 7 minutes, then turn out onto a rack to finish cooling.
9. Dust with powder sugar.

For the Citrus Salad

1. Peel oranges and grapefruits and remove as much pith as possible.
2. Separate fruit sections and cut into bite size pieces.
3. Add orange juice, honey, vanilla, and cinnamon to a bowl and whisk.
4. Strain juice over fruit and refrigerate for at least 2 hours or overnight.

Tags

Bundt Cake,

Cinnamon,

Citrus Salad,

Dinner Menu,

Grapefruit,

Midnight at the Oasis,

Moroccan,

Orange

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