Posts in : Ingredients medium free-range eggs

• 

  Tunisian Almond and Orange Cake

  
  
  • Posted by elimam
  • No comments yet
  • in Uncategorized
  
  
  
  

  Print Recipe

  
  Tunisian Almond and Orange Cake
  

  

  Course

  desserts

  Cuisine

  Tunisian

  Servings

  
  Ingredients

  • 45g slightly stale white breadcrumbs
  • 200g caster sugar
  • 100g ground almonds
  • 1 1/2 tablespoons baking powder
  • 200ml Extra Virgin Olive Oil
  • 4 medium free-range eggs
  • Finely grated zest of 1 orange
  • Finely grated zest of 1/2 lemon
  • ■ For the syrup
  • 85g caster sugar
  • Juice of one orange
  • Juice of 1/2 lemon
  • 2 cloves
  • 1 cinnamon stick

  Course desserts Cuisine Tunisian Servings Ingredients 45g slightly stale white breadcrumbs 200g caster sugar 100g ground almonds 1 1/2 tablespoons baking powder 200ml Extra Virgin Olive Oil 4 medium free-range eggs Finely grated zest of 1 orange Finely grated zest of 1/2 lemon ■ For the syrup 85g caster sugar Juice of one orange Juice of 1/2 lemon 2 cloves 1 cinnamon stick

  
  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.

  
  Share this Recipe

  View more