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
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Join the waitlist Not nowIngredients
Fresh & other
- 1 orange
- 8 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 7 oz flour
- 2 ¼ tsp baking powder
- 3 eggs
Sauces & oils
- 4 tbsp olive oil
Spices & seasonings (1): vanilla extract
- 1 ½ tsp vanilla extract
How to make it
Steps in our own plain words.
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Turn the oven on to 375°F.
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Grease a 9 inches round springform tin.
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Cut off your hard bits from the top plus bottom of the orange.
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Slice the orange.
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Remove all seeds.
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Puree your orange using its peel in a food processor.
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Add one third of your sugar plus the olive oil and continue to mix till well mixed.
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Sieve together flour and baking powder.
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Beat the eggs and the rest of the sugar using electric hand mixer for at least five min until very fluffy.
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Fold in half of the flour mixture.
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The orange and the vanilla.
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Fold in the remaining flour.
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Mix well but not for too long.
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Pour cake mix into prepared tin and smooth out.
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Bake in heat the oven for 20 minutes.
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Reduce oven temperature to 325°F.
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Cook in the oven again for 30 min Bake until the cake is golden and a skewer comes out clean.
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Cool on a wire cake rack.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.