TunisianDessert
Tunisian Orange Cake
This Tunisian orange cake is a bright, fragrant cake that uses a whole pureed orange—peel and all—for a deep citrus flavor. Olive oil gives it a moist crumb and a subtle, earthy note. It comes together quickly, with the eggs beaten until light and fluffy before folding in the orange puree and flour. Bake it in a springform tin until golden brown and a skewer comes out clean.
Method
5 steps · 28 min total
- 01
Prepare Oven and Tin
Preheat your oven to 190 °C / Gas 5. Lightly grease a 23cm round springform tin. - 02
Puree the Orange
Trim the hard ends from the orange, then slice it and remove any seeds. Puree the whole orange, peel and all, in a food processor until smooth.
Add one third of the caster sugar and the olive oil, then continue to blend until everything is well combined and fragrant.
