Moroccan Orange Cake

 

    In the spirit of researching my family's DNA we discovered, as most of the population of the world would too, that there are parts of our Italian/Irish DNA that can be traced back to Africa. For ours it was specifically Morocco. So in the spirit of fun and trying new things I give you my take on a traditional Moroccan Orange Cake.

 

Ingredients:

• 4 eggs
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh orange juice
• 2 tbs orange zest
• 1 tsp vanilla
• Powdered sugar

 

1. Preheat oven to 350 degrees. Grease a Bundt pan.

 

2. In a large bowl beat together to eggs and sugar until creamy.

 

3. Mix in oil.

 

4. Mix in flour, baking powder, and salt in batches until smooth.

 

5. Mix in the orange juice, zest, and vanilla.

 

6. Pour into baking pan and bake for 30-35 minutes.

 

7. Cool, slice, and serve with some powdered sugar sprinkled on top.

 

    This cake was amazing. It was good as a dessert, a side snack with a nice cup of hot tea, or I would even go as far as a nice little breakfast as you are running out the door. Perfectly flavored with natural orange and not too sweet. Definitely putting this on my dessert list for future events.  So easy and quick to make.

 

Prep Time: 5 minutes
Cook Time: 30-35 minutes
Serves: 4+

Ras El Hanout Chicken -(Moroccan Chicken Dish)

     So my friends at foodies+ on Google+, specifically Azlin Bloor, had posed the question to all of us to make a dish for the Ramadan and the Eid feast.  I, being adventurous and willing to try new things, decided I too would like to participate and agreed to give it a try and make something special.  So here is my entry into the world of Moroccan cuisine.  Here is my take on a traditional Moroccan dish using a spice mixture you will find in Moroccan cuisine; Ras El Hanout.  Ras El Hanout is a combination of a bunch of spices such as: cardamom, cinnamon, clove, chili pepper, coriander, cumin, turmeric, and a bunch more depending on the provider of the rub.  This recipe was given to me by my friend Azlin Bloor to test and try out for the Eid feast.  I must say it was very simple and packed full of flavor.  I accompanied it with an olive oil and roasted garlic couscous.  Please enjoy my take on Ras El Hanout Chicken.

Ingredients:

• 2 boneless chicken breasts
• 2 tbs olive oil
• 2 tbs Ras El Hanout rub
• 1 fresh thyme sprig
• 2 cloves of crushed garlic
• 1/2 white onion
• 1/2 green bell pepper
• 2 cups chicken stock
• 1/4 cup of fresh lemon juice
• Salt/pepper

     The night before I planned on cooking this I placed the chicken breasts in a Ziploc bag and added 2 tbs of olive oil, the Ras El Hanout rub, 2 cloves of crushed garlic, and the leaves from the sprig of thyme.  Some salt and pepper and I mixed it up and let it marinate overnight in the fridge. 

     The day of cooking I took the chicken out of the bag and browned in a large sauté pan in a little oil then removed. In same pan I took the 1/2 white onion cut into strips and the green pepper cut into strips and sautéed until tender.  Poured in the 2 cups of chicken stock, the lemon juice, and the marinade left over in the bag and brought to a boil.  Place the chicken back into the pan and simmered on medium heat for about 30-45 minutes.  Served over some fresh garlic and olive oil couscous and you have an amazing dish representing Moroccan cuisine and the Eid feast.  I must say the aromas coming out of my kitchen were fantastic.  The tastes of the multiple spices complimented each other on the chicken.  Thank you Azlin!!