The Everyday Elegance of Meskouta: Morocco’s Iconic Yogurt Cake

Welcome back to The Seasoned Table. Today, we step away from complex pastries and intricate folding techniques to embrace the soul of the Moroccan home kitchen: Meskouta.

If you walk into any Moroccan home unexpectedly, chances are this cake will be on the table within the hour. Often affectionately called the "Yogurt Pot Cake," Meskouta is the Maghreb's answer to the French Gâteau au Yaourt or the American Pound Cake. It is famous not for its complexity, but for its impossibly tender crumb and its versatility.

Historically, this cake represents the democratization of baking in Morocco. It requires no scale (traditionally measured using the empty yogurt container), no butter (using oil for a moist, longer-lasting crumb), and ingredients found in the humblest pantries. It is the quintessential Goûter (afternoon snack), served alongside mint tea or coffee. It is humble enough for a Tuesday afternoon yet dignified enough to serve unexpected guests.

Chef’s Pre-Preparation Tip:

The secret to a "cloud-like" Meskouta is aeration. Unlike butter cakes which rely on creaming, this oil-based cake relies on the eggs being whipped to maximum volume. Ensure your eggs and yogurt are at room temperature; cold ingredients will shock the batter and result in a dense, rubbery cake.

1. Ingredients List

While tradition uses a yogurt pot for measurement, professional consistency requires grams. This recipe yields one high-rising 9-inch bundt or round cake.

The Wet Base

• 110g Plain Yogurt (Unsweetened or Vanilla; full fat is essential for moisture).

• 3 Large Eggs (Approx. 165g total, room temperature).

• 200g Granulated Sugar.

• 120ml Vegetable Oil (Neutral oil like Sunflower or Canola).

• 1 tsp Pure Vanilla Extract.

• Zest of 1 Lemon or Orange (Crucial for the traditional aroma).

The Dry Structure

• 250g All-Purpose Flour (Sifted).

• 16g Baking Powder (2 sachets or approx. 1.5 tbsp; this seems high, but it is necessary for the oil-heavy batter to lift).

• 1/4 tsp Salt.

Optional Add-Ins

• 50g Raisins or Chocolate Chips (Tossed in a little flour so they don't sink).

Substitutions & Effects

• Oil vs. Butter: Do not substitute the oil with melted butter. Oil is 100% fat (butter is only 80%), which keeps the cake moist for days and prevents it from drying out in the fridge.

• Yogurt: You can use Sour Cream or Buttermilk for a tangier flavor, but the texture will be slightly denser.

• Flour: For a gluten-free version, a 1:1 GF Baking Blend works surprisingly well here because the yogurt provides extra structural support.

2. Professional Step-by-Step Preparation

Step 1: The Ribbon Stage

Preheat your oven to 180°C (350°F). Grease and flour a Bundt pan or a 9-inch round tin thoroughly.

• Technique: In a stand mixer or large bowl, whisk the eggs, sugar, and salt on high speed for 5–7 minutes. You are looking for the "Ribbon Stage"—the mixture should be pale, thick, and fall back on itself like a ribbon when the whisk is lifted. This traps the air needed for a light texture.

Step 2: The Emulsion

Lower the speed to medium. Slowly drizzle in the vegetable oil in a steady stream. This creates a stable emulsion.

• Add the yogurt, vanilla, and citrus zest. Mix just until combined. Do not overbeat at this stage.

Step 3: The Fold

Sift the flour and baking powder together. Add this dry mixture to the wet batter in three batches.

• Chef’s Technique: Switch to a spatula or a hand whisk. Gently fold the flour in by hand. Stop mixing the moment the last streak of flour disappears. Overmixing develops gluten, which is the enemy of a tender Meskouta.

Step 4: The Bake

Pour the batter into the prepared pan. Tap the pan firmly on the counter once to release any large air bubbles.

• Bake for 35–45 minutes.

• The Test: Insert a skewer into the thickest part of the cake. It should come out clean or with just a few moist crumbs attached.

Step 5: The Cooling

Let the cake cool in the pan for exactly 10 minutes. Then, invert it onto a wire rack to cool completely. If you leave it in the pan too long, it will sweat and become soggy.

3. Preparation and Cooking Time

• Prep Time: 15 minutes.

• Baking Time: 40 minutes.

• Cooling Time: 20 minutes.

• Total Time: Approx. 1 hour 15 minutes.

4. Visual Guide for Your Blog

Visuals for Meskouta should evoke comfort and simplicity.

The Final Touch

Serve your Meskouta simply with a dusting of powdered sugar, or elevate it with a glaze made from powdered sugar and lemon juice. It is the perfect blank canvas for whatever seasonal fruit you have on hand.