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  • Tunisian Almond and Orange Cake



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    Tunisian Almond and Orange Cake

    Course desserts
    Cuisine Tunisian

    Servings


    Ingredients

    Course desserts
    Cuisine Tunisian

    Servings


    Ingredients


    Instructions
    1. Start by pre-heating your oven to 190C/170C fan/Gas Mark 5.

    2. In a large bowl, mix together the breadcrumbs, caster sugar, ground almonds and baking powder.

    3. In a measuring jug, mix together 200ml of olive oil, 4 large eggs and the orange and lemon zests.

    4. Using a wooden spoon or spatula, fold the wet egg mixture into the dry ingredients until well blended. You will have a really wet and sloppy mix.

    5. Grease a 23cm springform cake tin with a bit of butter.

    6. Pour the mixture into the cake tin and put into the oven. Bake for 30 to 35 minutes, until a skewer placed into the centre comes out clean. It will be a little oily but that’s good.

    7. Allow the cake to cool in its tin. Once cooled, transfer it to a deep-ish plate so that your syrup will be able to collect around the cake.

    8. Before serving, make your syrup. Put the caster sugar, lemon and orange juices, cloves and cinnamon stick in a small frying pan. Bring it to the boil and simmer, stirring constantly, for three minutes.

    9. Allow it to cool slightly and you’ll see it’ll be lovely and syrupy.

    10. Using a skewer, poke lots of little holes all over your cake. Now pour the syrup all over the cake, making sure to evenly soak the whole thing.

    11. Serve warm with a dollop of creme fraiche on the side.


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  • MANICOTTI OR DEBLA OU MIEL



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     MANICOTTI OR DEBLA OU MIEL
    Course desserts
    Cuisine Tunisian
    Prep Time 30 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Course desserts
    Cuisine Tunisian
    Prep Time 30 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. SYRUP: Juice lemon and orange. Chunk juiced orange and put in a 3 quart pot, covered by water, plus half an inch more. Bring to a boil and simmer for 15 minutes, covered. When finished, add sugar and dissolve. when dissolved, add the juice of the lemon and orange. bring to a boil then lower heat and simmer for 40 minutes with candy thermometer until soft ball stage. At that point, remove from heat and cool. Store in a sealed container in a cool place until needed.
    2. DEBLA: Mix flour, salt, and sugar together. Add 2 whole eggs. Mix together and knead for 10 minutes or until dough is elastic. roll dough to less than 1/8″ thick (you may use a pasta roller to roll the dough.) Cut the dough in strips of 2-2.5″ wide and about 12 inches long. at this point, begin heating your oil to 350 degrees. Prepare a bowl with your lightly beaten egg white.
    3. TO SHAPE DEBLA: Lightly wrap dough strip around the width of your first three fingers (pointer, middle and ring). the finished roll should resemble a loosely formed rose. Seal end with a little of the prepared beaten egg white. Slip fork through center of the debla to hold it. place gently into your preheated oil. place pastry horizontally, seam side down, and then use fork to turn vertically. Stir fork within the debla in very small concentric circles until dough begins to puff. Remove when barely golden. Place on cookie sheet with paper towel. Repeat with rest of dough strips.
    4. Two hours before service: Gently heat honey. When liquid, gently place the debla in the syrup for 15 seconds. Remove directly to serving platter. continue until all are coated in syrup.
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