Tunisian Orange Cake
Tunisian Orange Cake is a classic Tunisian dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Orange, Caster Sugar, Flour, Baking Powder, Eggs and Vanilla Extract, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic Tunisian cooking, be sure to also explore our recipe for Cashew Ghoriba Biscuits.
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Ingredients
- Orange1 large
- Caster Sugar300g
- Olive Oil75 ml
- Flour280g
- Baking Powder1 tbs
- Eggs4 large
- Vanilla Extract2 tsp
Step-by-Step Instructions
14 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
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.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Tunisian Orange Cake carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.
Chef Technique Tips
Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.
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