Something for the Sweet Tooth: Moroccan Meskouta

By Layla Dahamou

Rabat – Internationally, Moroccan cuisine is known for tagines and couscous, as well as a variety of other savory treats, however, Moroccans have a notoriously sweet tooth. To accompany our delicious, refreshing mint tea we prepare a variety of sweet snacks, including Meskouta, or yogurt cake.

While we do prepare elaborate and elegant cakes and desserts for special events, Meskouta is a staple in the Moroccan home. Every family prepares it in a slightly different way – some preferring to replace the yogurt with milk or even orange juice – today, I’ll let you into my family secret. 

It’s a simple recipe, and all you’ll need for measurements is a cup of yogurt. My personal favorite, this is an easy cake to make and once you know the basics you can start adding your own touches. 

Let’s start with the ingredients: 

4 eggs.

1 cup of yogurt, vanilla, or banana flavor. (110 grams).

1 ½ cup of sugar

1 cup of oil

3 cups flour16 grams baking powder (2 packets) 

8 grams vanilla sugar (1 packet) or half teaspoon vanilla extract

Now you’ve got all of your ingredients ready:

Preheat the oven, grease, and flour a tube pan or a round cake tin.

In a large bowl beat the eggs with an electric mixer, add sugar, oil, vanilla, and yogurt and beat well until thick.

Add flour and baking powder and beat with hand beater until the batter is smooth and thick. (you may add more flour).

Pour the batter into the cake pan and bake the cake on very medium heat for 45 minutes or less. (don’t open the oven before half an hour).

When the cake is ready, let it cool before removing it to a plate. 

You can put some jam on the surface of the cake and sprinkle almond flakes or, as my family does, some ground coconut as a garnish.

When the cake is cool, make a pot of thirst-quenching tea, sit back, and enjoy.