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Tunisian Orange Cake

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

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  • Preheat oven to 190 C / Gas 5.
  • 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 seeds.
  • Puree 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 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 the vanilla, then fold in the remaining flour.
  • Mix well but not for too long.
  • Pour cake mixture into prepared tin and smooth out.
  • Bake in preheated oven for 20 minutes.
  • Reduce the oven temperature to 160 C / Gas 2 and bake again for 30 minutes Bake until the cake is golden brown and a skewer comes out clean.
  • Cool on a wire cake rack.

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