Tunisian Orange Cake
Moist fragrant Tunisian orange cake with whole pureed orange, tender crumb and citrusy aroma—perfect with tea or as a light dessert.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 pcs orange
- 300 g caster sugar
- 75 ml olive oil
- 280 g plain flour
- 1 tbsp baking powder
- 4 pcs eggs
- 2 tsp vanilla extract
Directions
- Preheat oven to 190 C and grease a 23cm round springform tin.
- Cut off hard parts from top and bottom of the orange, slice and remove seeds, then puree the whole orange with its peel in a food processor.
- Add one third of the sugar and the olive oil to the orange puree and mix until well combined.
- Sieve together the flour and baking powder.
- Beat the eggs with the remaining sugar using an electric hand mixer for at least five minutes until very fluffy.
- Fold in half of the flour mixture into the egg mixture, then fold in the orange mixture and vanilla, then fold in the remaining flour; mix gently but thoroughly.
- Pour the batter into the prepared tin and smooth the top.
- Bake at 190 C for 20 minutes, then reduce temperature to 160 C and bake for about 30 minutes more until golden and a skewer inserted comes out clean.
- Cool the cake on a wire rack.