Tunisian Orange Cake

Tunisian Orange Cake

This Tunisian Orange Cake is a moist, citrus-infused delight bursting with fresh orange flavor and a hint of vanilla. The combination of olive oil and orange peel creates a uniquely fragrant and tender texture.

Dessert

Prep Time

20 min

Cook Time

50 min

Servings

8

Tunisian Orange Cake is a traditional dessert that beautifully showcases the vibrant flavors of fresh oranges blended seamlessly with a moist cake base. The use of olive oil, a staple in Mediterranean cooking, lends a silky richness that contrasts wonderfully with the cake’s light and fluffy crumb. The incorporation of whole oranges, peel and all, ensures an intense citrus aroma and flavor with each bite. This cake has a special place in Tunisian cuisine, often enjoyed during family gatherings or celebrations, reflecting the region's love for citrus fruits and natural ingredients. The subtle vanilla note enhances the cake's aroma without overpowering the fresh orange essence. It's perfect served alongside a cup of strong mint tea or a dollop of lightly whipped cream for an elegant touch. Ideal as a dessert or a sweet afternoon treat, this Tunisian Orange Cake pairs beautifully with fresh fruit salads or a scoop of vanilla ice cream. Its tender texture and bright flavor also make it a delightful complement to mild cheeses or yogurt, offering a refreshing balance to richer or tangier accompaniments.

Ingredients

  • 1 large Orange
  • 300 g Caster Sugar
  • 75 ml Olive Oil
  • 280 g Flour
  • 1 tb Baking Powder
  • 4 large Eggs
  • 2 tsp Vanilla Extract

Instructions

Begin by preheating your oven to a warm 190°C (Gas Mark 5) and generously grease a 23cm round springform tin to ensure your cake doesn’t stick. Prepare the orange by carefully trimming off the hard ends. Then slice the orange and remove any seeds to avoid bitterness. Place the orange with its peel into a food processor and blitz until smooth. Add one-third of the caster sugar along with the olive oil and continue processing until the mixture is silky and well combined, setting aside this vibrant base. Sift together the flour and baking powder to aerate the dry ingredients and ensure even distribution of the leavening agent. In a separate bowl, beat the eggs with the remaining two-thirds of sugar using an electric hand mixer. Whisk vigorously for at least five minutes until the mixture is pale, thick, and fluffy – this step builds the structure of your cake. Gently fold half of the flour mixture into the egg mixture, taking care not to deflate the air you've just incorporated. Follow with the silky orange puree and add the vanilla extract for a lovely fragrance. Fold in the remaining flour mixture with light, even strokes to maintain the batter's airy texture. Pour the batter into your prepared tin, smoothing the surface with a spatula for an even bake. Place the cake in the oven and bake for 20 minutes at 190°C. After 20 minutes, reduce the oven temperature to 160°C (Gas Mark 2) and continue baking for a further 30 minutes. The cake is done when it turns a beautiful golden-brown color and a skewer inserted into the center comes out clean. Allow the cake to cool in the tin on a wire rack to prevent sogginess at the bottom. Once cooled, remove from the tin and slice to serve. For best results, enjoy this cake within a couple of days to savor its fresh citrus flavor and moist texture. Tip: Make sure not to overmix the batter once the flour is added, as this can lead to a denser cake. Also, using a food processor to puree the orange peel ensures a fine texture and prevents bitterness from large peel pieces.

Quick Info

Prep Time
20 min
Cook Time
50 min
Total Time
70 min
Servings
8

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