Recipe

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• 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 tbsp orange
• 1 tsp vanilla

• 1 Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
• 2 With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
• 3 Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
• 4 Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
• 5 Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
• 6 Here's the orginal MOROCCAN MEASUREMENTS:.
• 7 4 eggs.
• 8 1 soup bowl of sugar.
• 9 1 tea glass of vegetable oil.
• 10 1 soup bowl of flour.
• 11 2 sachets of baking powder.
• 12 pinch of salt.
• 13 1 tea glass of fresh orange juice.
• 14 zest from 1 or 2 oranges.
• 15 1 sachet of vanilla sugar.