Monday, June 16, 2014

Orange Juice Cake

A summer cake par excellence; orange juice cake may be the best choice in these hot days. It is perfect for breakfast, dessert, or simply a delightful snack. I think I will be baking this cake every week during this summer, I can't have enough of it! 

Tips: 1- Dust your dried fruits with little flour to prevent them from sinking.
        2- Refrigerate the cake for at least 1 hour before serving for a better taste.

I hope you try it out soon!


- 4 eggs
- 3 1/2 cups cake flour
- 1 1/2 cup orange juice
- 1 cup vegetable oil
- 1 1/2 sugar
- 2 to 3 tbsp orange or apricot jam
- 1 bag baking powder
- 1 bag vanilla sugar
- 1/2 tsp baking soda
- Some dried fruits (such as raisins and apricots)


1- Preheat your oven to 200°C. Grease and flour your cake pan.
2- In a mixing bowl, mix eggs and sugar, then add oil and orange juice, and mix well.

3- Add jam, sifted flour, baking powder, and vanilla sugar. Mix until combined (be careful not to over mix).

4- Pour half of the batter into the pan, sprinkle your dried fruits then pour the rest of the batter. 

5- Bake for 30 min (cooking time may differ so watch out). Allow your cake to rest then flip it over a wire rack to cool. Decorate as you wish. 

 Happy baking!

Wednesday, June 11, 2014

Moroccan Carrots Salad

Time files! It's been a long while since my last post. However, I am back again and I will try to post new recipes as often as I can.

Today's recipe is Moroccan carrots salad; a spicy side dish to be served alongside any main course. It can be served warm or cold, and it can even be preserved in the fridge for a day or two. As usual, this is an easy, fast, and healthy recipe to try. 

Tips: 1- Carrots maybe substituted with turnips or potatoes. 
        2- Try not to overcook your vegetables while boiling. 
        3- Usually, the veggies are to be diced small, I suggest to use a food processor or a    
            hand chopper to speed up the process.


-  500g carrots, peeled and boiled.
- a bunch of parsley and coriander.
- 4 to 6 gloves of garlic.
- 3 tbsp lemon juice.
- A quarter of pickled lemon.
- 3 to 5 tbsp olive oil.
- Salt, paprika, cumin, chilli flakes, and some dried chillies.


1- Chop your carrots until you reach the small dices form.

2- Chop the remaining ingredients separately, except olive oil, lemon juice and chillies.

3- In a bowl, add diced carrots and the other mixture, then lemon juice and olive oil. Mix until everything is combined together.

4- In a pan, add the mixture, and add the chillies. Toss for 15 to 20 min in low heat.