Tunisian Orange Cake
The Tunisian Orange Cake is a sun-drenched dessert where bright citrus meets warm spice, delivering a tender crumb and a fragrant, moist crumb. The cake’s signature flavor comes from fresh orange puree—skin and all—balanced by a hint of cinnamon that deepens its warmth, while a drizzle of orange blossom water adds a floral whisper. It’s a simple yet sophisticated treat, perfect for afternoon tea or a light finish to a meal, offering a taste of North Africa’s vibrant culinary charm.
Ingredients
- Orange1 large
- Caster Sugar300g
- Olive Oil75 ml
- Flour280g
- Baking Powder1 tbs
- Eggs4 large
- Vanilla Extract2 tsp
Nutrition
Directions
- 1
Preheat oven to 190 C / Gas 5. Grease a 23cm round springform tin.
- 2
Cut off the hard bits from the top and bottom of the orange. Slice the orange and remove all seeds. Puree the orange with its peel in a food processor. Add one third of the sugar and the olive oil and continue to mix until well combined.
- 3
Sieve together flour and baking powder.
- 4
Beat the eggs and the remaining sugar with an electric hand mixer for at least five minutes until very fluffy. Fold in half of the flour mixture, then the orange and the vanilla, then fold in the remaining flour. Mix well but not for too long.
- 5
Pour cake mixture into prepared tin and smooth out. Bake in preheated oven for 20 minutes. Reduce the oven temperature to 160 C / Gas 2 and bake again for 30 minutes Bake until the cake is golden brown and a skewer comes out clean. Cool on a wire cake rack.
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