MOUSKOUTCHOU RECIPE Algerian cake
While browsing the web I came across a cake with a somewhat peculiar name that immediately intrigued me. I enjoy discovering recipes from other countries because cooking for me is culture as well as dough.
So I decided to try making the mouskoutchou, a soft Algerian lemon cake, a simple, fragrant ring cake perfect for breakfast or an afternoon snack.
As I often do, I slightly adapted the recipe to my taste, making it a bit lighter while keeping it soft and delightful — the kind that disappears in no time.
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I also have a free WhatsApp channel with one sweet and one savory recipe per day: click to join → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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If you like recipes from around the world and enjoy discovering sweets from other countries, you can find the dedicated category in the blog menu under “Ricette dal mondo”: there are many simple yet special ideas to try.
MOUSKOUTCHOU Algerian cake
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 8/10 servings
- Cuisine: Arab
Ingredients for MOUSKOUTCHOU Algerian cake
- 3 Eggs
- 1/3 cup vegetable oil (I used corn)
- 3.5 fl oz Milk
- 1 1/2 cups All-purpose flour
- 1 packet baking powder
- 1 unwaxed lemon (zest only)
- as needed candied cherries
- as needed powdered sugar
- as needed butter and flour (for the pan)
Tools for MOUSKOUTCHOU Algerian cake
#ADV
- Stand Mixer
Preparation
Beat the whole eggs with the sugar using electric beaters for a long time until you obtain a pale, frothy mixture.
Slowly pour in the vegetable oil in a steady stream while continuing to beat at low speed, incorporating it into the mixture.
Now add the milk alternately with the flour sifted with the baking powder, using a flexible spatula.
Also add the grated zest of the unwaxed lemon.
Combine everything and pour this batter into a 8–8.7 inch (20–22 cm) pan already buttered and floured.
Place in a preheated oven at 356°F for about 35–40 minutes, or according to the characteristics of your appliance.
Once baked, let it cool, then remove from the oven and unmold the Mouskoutchou Algerian cake.
Dust with powdered sugar and finish by decorating with candied cherries. Very simple, extremely easy and delicious — here is the Mouskoutchou Algerian cake with an impressive name but a fantastic taste!
Annalisa
Tips and notes
SEE ALSO GALATOPITA OR GREEK MILK CAKE
BENVENISTI CAKE JEWISH CUISINE
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