Tunisian Orange Cake
A wonderfully moist and fragrant orange cake made with whole blended oranges and olive oil, inspired by North African baking traditions. It has a beautifully golden crust and a tender, citrus-rich crumb.
Ingredients
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Caster Sugar⚖ 300 g 💧 352.9 ml 🥛 1½ cup
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Flour⚖ 280 g 💧 466.7 ml 🥛 2 cup
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Olive Oil⚖ 69 g 💧 75 ml 🥄 5⅛ tbsp
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Eggs⚖ 200 g 🥚 4 pcs
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Orange⚖ 150 g None
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Vanilla Extract⚖ 8.7 g 💧 9.9 ml 🥄 2 tsp
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Baking Powder⚖ 13.3 g 💧 14.8 ml 🥄 1 tbsp
Total nutrition
3170 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 190°C. Grease a 23 cm round springform tin.
- Cut off the hard ends from the top and bottom of the orange, then slice it and remove all seeds. Blitz the orange pieces, including the peel, in a food processor until smooth. Add 100 g of the sugar and the olive oil (75 ml) and continue to process until well combined.
- Sift together the flour (280 g) and baking powder.
- Using an electric hand mixer, beat the eggs with the remaining 200 g of sugar for at least 5 minutes until the mixture is very pale and fluffy. Gently fold in half of the flour mixture, then fold in the orange purée and vanilla extract, and finally fold in the remaining flour. Mix until just combined — do not overwork the batter.
- Pour the batter into the prepared tin and smooth the surface. Bake at 190°C for 20 minutes, then reduce the oven temperature to 160°C and bake for a further 30 minutes, until the cake is golden brown and a skewer inserted into the centre comes out clean. Transfer to a wire rack and leave to cool completely before serving.
Source:
TheMealDB
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