Tunisian orange cake — a moist, fragrant whole-orange cake made with olive oil, where the entire orange including peel is blitzed into the batter. Zingy, tender and wonderfully aromatic.
- 1 large Orange
- 300g Caster Sugar
- 75 ml Olive Oil
- 280g Flour
- 1 tbs Baking Powder
- 4 large Eggs
- 2 tsp Vanilla Extract
Video
Preparation
- Preheat the oven to 190°C / Gas 5 and grease a 23cm round springform tin.
- Cut off the hard bits from the top and bottom of the orange. Slice the orange and remove all the seeds, then purée the orange with its peel in a food processor. Add one third of the sugar and the olive oil and continue to mix until well combined.
- Sieve together the flour and baking powder.
- Beat the eggs and the remaining sugar with an electric hand mixer for at least five minutes, until very fluffy. Fold in half of the flour mixture, then the orange and vanilla, then fold in the remaining flour. Mix well but not for too long.
- Pour the cake mixture into the prepared tin and smooth out. Bake in the preheated oven for 20 minutes, then reduce the temperature to 160°C / Gas 2 and bake for a further 30 minutes, until golden brown and a skewer comes out clean. Cool on a wire rack.
