Tunisian Orange Cake
A weekend Tunisian dessert. Ready in about 1 hour 9 minutes. Difficulty: more effort.
- 19 minPrep (about)
- 50 minCook (about)
- 1 hr 9 minTotal time
- 4Servings
- More effortDifficulty
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
Fresh & other
- 1 orange
- 11 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 10 oz flour
- 1 tbsp baking powder
- 4 eggs
Sauces & oils
- ¼ cup + 1 tbsp olive oil
Spices & seasonings (1): vanilla extract
- 2 tsp vanilla extract
How to make it
Steps in our own plain words.
-
Turn the oven on to 375°F.
-
Grease a 9 inches round springform tin.
-
Cut off your hard bits from the top plus bottom of the orange.
-
Slice the orange.
-
Remove all seeds.
-
Puree your orange using its peel in a food processor.
-
Add one third of your sugar plus the olive oil and continue to mix till well mixed.
-
Sieve together flour and baking powder.
-
Beat the eggs and the rest of the sugar using electric hand mixer for at least five min until very fluffy.
-
Fold in half of the flour mixture.
-
The orange and the vanilla.
-
Fold in the remaining flour.
-
Mix well but not for too long.
-
Pour cake mix into prepared tin and smooth out.
-
Bake in heat the oven for 20 minutes.
-
Reduce oven temperature to 325°F.
-
Cook in the oven again for 30 min Bake until the cake is golden and a skewer comes out clean.
-
Cool on a wire cake rack.
More desserts recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.