Tunisian Orange Cake Recipe

by Ciaran Burke
Tunisian Orange Cake

Tunisian Orange Cake

Tunisian Orange Cake – Recipe

This is one of the lovely cakes that we enjoyed during our Christmas Wreath Workshop on 1st December in The Garden School.

Here is a link to the Christmas Wreath Workshop

INGREDIENTS

  • 200g light brown sugar
  • 200g ground almonds
  • 50 g white spelt flour ( or wheat flour)
  • 1.5 tbsp baking powder
  • 5 eggs
  • 50ml extra virgin olive oil
  • 150ml sunflower oil
  • zest of two organic oranges
  • zest of one organic lemon

for syrup

  • juice of one lemon
  • juice of 2 oranges
  • 75 g light brown sugar
  • 1 stick of cinnamon
  • 6 whole cloves

METHOD

  1. Mix well the ground almonds, flour, sugar and baking powder in a large bowl
  2. In another bowl whisk together the eggs and oils
  3. Add the almond and flour mix to the egg mixture and mix well
  4. Add orange and lemon zest and stir in
  5. Pour the mixture to a buttered and floured cake tin
  6. Put the cake into a COLD oven
  7. Turn the oven on to 180 degree Celcius
  8. Bake for 40 – 45 minutes
  9. WHile the cake is baking make the syrup; add the ingredients into a saucepan and bring to boil and then let simmer for 30 minutes
  10. When the cakes is baked, remove from the tin, then pierce it a few times with a fork
  11. Spoon the syrup over the cake while the cake is still hot
  12. Let it too cool before serving, the wait is the hardest part!

VARIATION – LEMON AND CARDAMON CAKE

The method and ingredients are the same except:

For the cake mixture:

  • Use the zest of two lemons and leave out orange entirely
  • Add 1 teaspoon of ground cardamon seeds and a pinch of salt

For the syrup:

  • Instead of orange juice use the juice of 3 lemons
  • Replace cinnamon and cloves with 6 cardamon pods
  • Sugar quantity is the same

The wait is just as hard!

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