Recipe: Moroccan meskouta
Fatima learned to cook in her mother’s kitchen, preparing both Moroccan dishes and stamppot. In her second cookbook From Fatima’s Kitchen – different every day, she shares foolproof recipes that are a mix of Moroccan classics such as this meskouta cake and modern favorites such as mac and cheeseballs or a Raffaello cheesecake.
Fatima: When my dear mother asks me to bake a cake, she prefers a ‘simple’ cake, in other words a Moroccan meskouta. You can compare this cake to the Dutch boeren cake, which is sure to appeal to everyone. Lovely and airy and wonderfully full of flavor!”
How to make the meskouta
- Preheat the oven to 180 ºC.
- In a bowl, use a hand mixer to beat the eggs with the granulated sugar and vanilla sugar until creamy, for 1–2 minutes.
- Add the vanilla custard, sunflower oil and butter and mix.
- Sift in the flour, baking powder and salt and mix on low speed.
- Pour in the milk. Mix the batter briefly once more.
- Run the spatula along the sides and over the bottom of the bowl.
- Grease a bundt pan with sunflower oil and dust the pan lightly with flour.
- Pour the batter into the pan and bake the cake for 35–40 minutes until golden brown and cooked through.
- Let the cake cool in the baking pan for at least 10 minutes. Then turn it out onto a wire rack and let it cool completely.
- Heat the apricot jam in the microwave for 30 seconds.
- Brush the cake with the warm apricot jam and sprinkle the grated coconut over it.
Tip: Add 3 tablespoons of cocoa powder and 1 extra tablespoon of milk to the batter for a chocolate cake.
Title: From Fatima’s Kitchen
Author: Fatima El Irari
Price: €20,99
Publisher: Fontaine Uitgevers
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