Algerian Mouskoutchou is a beloved moist and airy cake that has been enjoyed for generations in Algeria, especially as a light snack or dessert. Its origins trace back to home kitchens where citrus‑flavored cakes were prized for their refreshing taste during hot summers and festive gatherings.

In the coastal city of Oran, cooks often add a hint of orange zest, while in Constantine some families incorporate a fine layer of semolina for extra texture. The core ingredients remain the same, but subtle flavor tweaks reflect local tastes and ingredient availability.

Algerian Mouskoutchou is traditionally served at room temperature, dusted with powdered sugar and accompanied by Algerian mint tea. It may also be drizzled with a thin honey glaze for special occasions.

The cake is a common feature during Eid al‑Fitr, wedding receptions, and family gatherings, where its light texture complements richer main courses. It is also prepared for informal weekend teas with friends.

Algerian Mouskoutchou exemplifies the Algerian love for fragrant, citrus‑infused desserts that balance sweetness with a delicate crumb. It sits alongside other pastries like makroud and baklava, highlighting the country's blend of Mediterranean and North African flavors.

The authentic recipe uses eggs, granulated sugar, all‑purpose flour, baking powder, and fresh lemon zest. Acceptable substitutes include fine cake flour for a lighter crumb, or orange zest instead of lemon for a different citrus note, while keeping the same proportions.

Algerian Mouskoutchou pairs beautifully with a glass of Algerian mint tea, fresh fruit salads, or alongside other sweet treats such as makroud and gazelle horns. The lightness of the cake balances richer pastries and savory dishes.

Its signature airy texture comes from folding stiffly beaten egg whites into the batter, and the bright lemon zest provides a distinctive fragrance. Using a Thermomix for precise mixing also gives the cake its consistent, fluffy crumb, setting it apart from denser Algerian pastries.

Avoid over‑mixing the batter, which can deflate the whipped egg whites and result in a dense cake. Also, be sure not to open the oven too early; sudden temperature changes can cause the cake to collapse. Finally, measure flour accurately to prevent a dry texture.

The cake is done when the top is a light golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The surface should spring back gently when lightly pressed, indicating a tender, airy interior.

The YouTube channel Amour de cuisine Soulef specializes in Algerian home cooking, showcasing traditional recipes and modern adaptations using appliances like the Thermomix. The channel focuses on clear, step‑by‑step tutorials that preserve authentic flavors.