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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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  • Lemon olive oil cake



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     Lemon olive oil cake
    Prep Time 15 minutes
    Cook Time 60 minutes
    Servings
    people
    Ingredients
    Prep Time 15 minutes
    Cook Time 60 minutes
    Servings
    people
    Ingredients
    Instructions
    1. Preheat the oven to 180 C / Gas 4. Line the bases of two 24cm cake tins with parchment paper.
    2. Whisk 275g sugar and eggs together until fluffy and pale. Add the lemon zest and juice from 1 1/2 lemons. Stir in olive oil and milk. Fold in the flour and baking powder. Carefully divide mix between the two tins and smooth over tops.
    3. Bake for around 45 minutes or until tops are firm and a skewer inserted in the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack.
    4. Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake.
    5. For the decoration, place the 1 tablespoon sugar and lemon zest from 2 lemons in a pan and heat gently until sugar caramelises and coats zest. Remove from pan and leave to cool and become crunchy.
    6. To assemble cake, spread one cake with lemon curd, generously. Place other cake on top. Finish with the circle of fondant icing, and perch the crunchy caramelised zest in the middle.
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