Mescouta (Moroccan Yoghurt Cake)

Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.

1. 1

   Preheat your oven to 350 F (180 C). Grease and flour a Bundt or small tube pan.

2. 2

   If desired, separate the eggs. In a large bowl, beat the egg whites with an electric mixer until stiff. Set aside. (This step is optional; you can add whole eggs in the next step if you prefer.)

3. 3

   In another large bowl, beat together by hand or with a mixer the yogurt (reserve the empty container to use as your measure), the vegetable oil, sugar and egg yolks (or whole eggs, if you chose not to separate the eggs).

4. 4

   Stir in the vanilla, flour, baking powder and salt; beat briskly by hand or with an electric mixer until smooth.

5. 5

   If you separated the eggs, gently fold the beaten egg whites into the cake batter, being careful to incorporate all of the whites evenly.

6. 6

   Pour the batter into the prepared cake and bake for 40 to 45 minutes, or until the cake tests done.

7. 7

   Allow the cake to cool in the pan for five to 10 minutes before inverting onto a plate. The cake may be served warm, but it will improve in flavor and texture as it sits. Allow it to cool completely before storing in an airtight container.

Notes de l’Africook

Notes personnelles de Nympha Nzeribe

Notes personnelles de Nympha Nzeribe

• Use the yoghurt pot as your measure if you want the traditional proportions, it is more reliable than converting.
• Zest the lemon rather than juicing it. The oils in the zest carry the flavour; juice mostly adds liquid.
• Do not overmix once the flour is in, or the crumb tightens.
• Test with a skewer. Yoghurt cakes hold moisture and can look done before they are.