Algerian Vanilla Mouskoutchou
Salem Hello
I'm back after a short absence due to the latest shocking events. I'd like to pay tribute to my country, Algeria, through our rich and generous traditional cuisine.
I've proposed several variations of this soft cookie or cake, the lemon mouskoutchou HERE and the cinnamon and orange blossom mouskoutchou HERE, then the mouskoutchou rocher HERE and finally the mini version HERE.
Algerian Mouskoutchou
Mouskoutchou or meskouta is an unmistakable Algerian cake, ubiquitous on our afternoon tea tables. A cake or gateau that's soft and melting at the same time. Easy and economical too, in just 5-10 minutes the cake is ready.
You can flavour it as you like, and for the kids I've topped the top with a spread (I'll post the recipe soon inSh'Allah).
Ingredients for a large mould 22 D and 7 H :
5 eggs
200g brown sugar
12 cl oil ( you can reduce the oil if you like)
18 cl milk (can be replaced by plain yoghurt or fermented milk)
1 tsp natural vanilla extract
12 g baking powder
300 g flour
1- Preheat oven to 180°C. Grease the pan with a little butter and lightly flour.
2- In a bowl, whisk the eggs at high speed for 5 minutes, or until the mixture doubles or triples in volume.
Gradually add the sugar, beating constantly until the mixture is light and fluffy.
3- Add the vanilla, then a pinch of salt, followed by a trickle of oil, while continuing to whisk. Add the milk and whisk again.
4- Sift in the flour and baking powder, incorporating gently with a hand whisk or paddle attachment, lifting the dough to avoid lumps.
5- Pour the mixture into the chosen mould and bake for 30 to 35 minutes. Depending on the type of oven, baking time is + or -...
Allow to cool completely before serving.