Meskouta: A Traditional Moroccan Breakfast & Tea Cake

Meskouta: A Traditional Moroccan Breakfast & Tea Cake

Meskouta stands as a beloved traditional Moroccan cake, celebrated for its role in morning tea rituals or casual breakfast gatherings. Distinguished by its moist interior and golden exterior, this cake is crafted with accessible ingredients and requires no electric mixer, making it an ideal home-baked treat. Its signature texture, achieved through the richness of extra-virgin olive oil, balances simplicity with depth, while its neutral sweetness allows for versatile serving—either enjoyed plain or elevated with whipped cream and dark chocolate shavings.

Ingredients (Serves 8–10)

• 200g all-purpose flour (sifted, for a smooth batter)

• 150g granulated sugar (adjust to taste for sweetness preference)

• 2 large eggs (room temperature, for optimal mixing)

• 180ml extra-virgin olive oil (key for moisture and golden crust)

• 1 tsp baking powder (leavening agent, ensuring lightness)

• Pinch of salt (enhances flavor, optional)

• 1/2 tsp vanilla extract (optional, for subtle aroma)

Preparation Steps

1. Prep & Preheat

2. Preheat oven to 180°C (350°F) and grease a 20cm round cake pan or 8-inch square baking dish. Line the base with parchment paper for easy removal.

3. Cream Eggs & Sugar

4. In a large mixing bowl, whisk eggs and sugar by hand for 3–4 minutes until pale, thick, and tripled in volume (this creates the cake’s airy structure). Add vanilla extract (if using) and continue whisking to incorporate evenly.

5. Incorporate Wet Ingredients

6. Slowly pour in extra-virgin olive oil, whisking continuously to emulsify the mixture (oil will blend seamlessly into the egg-sugar base, ensuring a smooth batter).

7. Combine Dry Ingredients

8. In a separate bowl, sift all-purpose flour, baking powder, and salt together to remove lumps. Gradually add the dry mixture to the wet batter, stirring gently with a spatula in a “Z” pattern until just combined (avoid overmixing to keep the cake tender).

9. Bake

10. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 35–40 minutes, rotating the pan halfway through to ensure even baking. A toothpick inserted into the center should come out clean with a few crumbs.

11. Cool & Serve

12. Remove the cake from the oven and let it rest in the pan for 5 minutes. Transfer to a wire rack to cool completely (about 30 minutes).

Elevated Serving

For a more indulgent twist, slice the cooled cake and top with:

• A generous dollop of lightly sweetened whipped cream (fold in 1 tsp powdered sugar and 1/2 tsp vanilla before whipping).

• Finely shaved dark chocolate (70%+ cocoa) using a vegetable peeler for a glossy, bitter contrast.

Meskouta embodies the essence of Moroccan home cooking: uncomplicated yet deeply satisfying, with each bite delivering the warmth of tradition and the comfort of a well-loved classic. Pair it with a steaming cup of Moroccan mint tea for an authentic cultural experience.