Tunisian Orange Cake
HB-2425 · Hand-built original · Tunisian
TunisianDessertVegetarianDairy-free
Main ingredient: orange
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 large orange
- 10½ oz caster sugar
- 5 Tbsp olive oil
- 10 oz plain flour
- 1 tbsp baking powder
- 4 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
Method
- Put the whole orange in a pan, cover with water, bring to a boil and simmer for about 1 hour until very soft. Drain, cool slightly, cut open, remove any pips and blend the whole fruit, skin included, to a purée.
- Preheat the oven to 350°F. Grease and line a 9 in round cake tin.
- Whisk the eggs and sugar together in a large bowl until pale and thick.
- Whisk in the olive oil, vanilla and orange purée.
- Sift in the flour, baking powder and salt and fold in gently until just combined.
- Pour into the prepared tin and bake for 45-55 minutes until risen, golden and a skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a rack to cool completely before slicing.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).