Welcome to the Kingdom of Morocco, country of Imazighens! The history of Moroccan cuisine, which is of Imazighens (Swassa, Ryafa and Zayanes), Jews, Andaloussi and Sahrawi origins, stretches back for several centuries and was able to adapt itself to changes and different modern ingredients from period to period. Moroccan cuisine is rated among one of the most cleverly balanced cuisines, with strong focus on rich flavours, aromas, texture, presentation, and perfect choice of spices and fresh ingredients, thus leading Moroccans to pride themselves on eating tasty, delicious and traditional food on a daily basis. Several Moroccan dishes have become increasingly popular now in other parts of the world (North of America, Australia and Western Europe) and it is no surprise that some neighbouring African countries have adopted the Moroccan Style Flavour. Welcome to my Blog!

11 Aug 2012

Meskouta or Kika Yoghurt / Moroccan Yoghurt Cake / Meskouta au Yaourt / Gâteau Marocain au Yaourt!

مْسْكوتة بالرّيْبْ

After a very busy week with Eid Adha Celebration and wondering how to entertain my three lovely boys during the half term, I invited a good friend and her two wonderful boys round for Moroccan tea and decided to do a bit of stress-free Friday afternoon, by baking a Meskouta Yoghurt,  a well-known simple butterless cake, which I make quite often as it is really easy!  I have already posted a Meskouta Recipe a few months ago, and this one is similar, just adapted to yoghurt flavour.

From my childhood days, I have been in love with this cake, and it is still one of the best cake I've ever tasted!  It tastes as good as it looks, so moist and delicious.  It is very basic, versatile and can be served plain or with fresh fruit.

Serves 8 people / Pour 8 personnes
Preparation Time: 0 h 20 minutes / Temps de préparation: 0 h 20 minutes
Cook Time:  0 h 40 minutes  / Temps de cuisson :  0 h 40 minutes


-1 pot yogourt 175 gr / 1 pot de yaourt nature de 175 gr

N.B. Use this pot as a measure for the other ingredients /  Utiliser ce pot pour mesurer les autres ingrédients

-5 medium eggs / 5 oeufs moyens

-1 pot sunflower oil / 1 mesure d'huile de tournesol

-2 pots caster  sugar / 2 mesures de sucre semoule

-2 1/2 pots (two pots and a half) of white or pastry flour /  2 1/2 pots (2 pots et demi),de farine blanche ou farine a gâteaux

-60 ml hot fresh mint tea / 60 ml de thé à la menthe, bien chaud

-1 tablespoon baking powder / 1 c à soupe de levure chimique ou patissière ou la poudre à pâte

-Pinch of salt / Pincée de sel

-Pinch ground cinnamon / Pincée de cannelle moulue

You will also need / Vous aurez besoin aussi de:

-2 litres savarin mould or ring or tube pan or others / 1 moule à savarin ou autres de 2 litres de contenance

-About 1 tablespoon of vegetable oil to grease the pan / Environ 1 c à soupe d'huile tournesol pour graisser le moule

-1 tablespoon ground cinnamon / 1 c à soupe de cannelle moulue

-1 tablespoon of brown sugar or caster sugar / 1 c à soupe de sucre brun ou sucre semoule

Mix together the cinnamon and sugar, then set aside. / Mélanger le sucre et la cannelle et laisser de côté.

Method / Préparation:

1-Preheat oven at 140°C fan  / or 160°C / or 320°F / or gas mark 3 / Préchauffer le four à 140°C, équipé de système de ventilation / ou 160°C / ou 320 °F / ou 3 th. 

2-Spray the pan with vegetable oil, then sprinkle the pan with the sugar mixture. / Huiler le moule, puis saupoudrer le fond de mélange de sucre.

3-Sift the flour, salt, baking powder and cinnamon together. Sift the flour mixture 2 to 3 times, this will add air to the flour and distribute the gluten content evenly.  / Tamiser ensemble la farine, sel, la poudre à pâte et cannelle. Tamiser ce mélange de farine 2 à 3 fois pour y incorporer le plus d'air possible.

4-Beat together the eggs and sugar until thick.  This will take about 10 minutes, then gradually beat in the oil and yogourt. / Battre ensemble les oeufs et le sucre jusqu'à épaississement. Cela prendra environ 10 minutes, puis incorporer graduellement l'huile et yaourt. 

5-Add tea then stir in the flour mixture in 3 batches. / Ajouter le thé, puis incorporer graduellement la farine, en 3 portions. 

6-Stir until smooth and no crumbles visible. / Bien mélanger le tout  jusqu'à obtention d'une pâte sans aucun grumeau ou jusqu'à ce que le mélange devienne homogène. 

7-Pour the batter into the prepared pan. / Verser la  pâte dans le moule. 

8-Bake for about 35 to 40 minutes or until golden brown or until tests done. / Cuire au four pendant environ 35 à 40 minutes ou jusqu'à qu'il soit bien doré ou bien faire le test en piquant le gâteau avec un couteau pointu sec pour savoir si il est bien cuit.

9-Remove the cake from the oven.  Allow to cool in the pan for about 5 minutes then turn it out onto a rack to finish cooling. / Retirer du four, laisser refroidir environ 5 minutes, puis démouler le gâteau sur une grille et laisser refroidir complètement. 

10-Enjoy! Bssa7a w ra7a!
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