Tunisian Orange Cake

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This recipe makes a simple and delicious Tunisian orange cake. It is perfect for dessert or as a treat with tea. The cake uses whole oranges, including the peel, for a unique citrus flavor and moist texture.

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Serves:
Dessert
Tunisian
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Ingredients

Units: metric

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  • 1 large - Orange (null)
  • 300 g - Caster Sugar (null)
  • 75 mls - Olive Oil (null)
  • 280 g - Flour (null)
  • 1 tablespoon - Baking Powder (tbs)
  • 4 larges - Eggs (null)
  • 2 teaspoons - Vanilla Extract (tsp)

Instructions

  1. Preheat your oven to 190 degrees Celsius (Gas Mark 5).

  2. Lightly grease a 23cm round springform cake tin. Set it aside.

  3. Prepare the orange. Use a knife to carefully cut off the hard ends from the top and bottom of the orange.

  4. Slice the entire orange into small pieces. Remove any seeds you find.

  5. Place all orange pieces, including the peel, into a food processor.

  6. Blend the orange until it becomes a smooth puree.

  7. Add 100g of caster sugar and 75ml of olive oil to the orange puree in the food processor.

  8. Blend again until these ingredients are well mixed. Set aside.

  9. In a separate bowl, sift together 280g of flour and 1 tablespoon of baking powder. Set this aside.

  10. In a large mixing bowl, combine 4 large eggs and the remaining 200g of caster sugar.

  11. Use an electric hand mixer to beat this egg and sugar mixture for at least 5 minutes. Beat until the mixture is very light, pale, and fluffy.

  12. Gently fold in half of the sifted flour mixture into the egg mixture.

  13. Add the orange puree mixture and 2 teaspoons of vanilla extract. Gently fold them into the batter.

  14. Finally, fold in the remaining half of the flour mixture. Mix carefully until all ingredients are just combined. Do not overmix.

  15. Pour the cake batter into the greased 23cm springform tin.

  16. Use a spatula to gently smooth the top of the batter.

  17. Place the tin into the preheated oven (190°C).

  18. Bake for 20 minutes.

  19. After 20 minutes, reduce the oven temperature to 160 degrees Celsius (Gas Mark 2).

  20. Continue to bake for another 30 minutes.

  21. The cake is done when it looks golden brown and a wooden skewer inserted into the center comes out clean.

  22. Remove the cake from the oven.

  23. Let it cool completely on a wire rack before serving.