Tunisian Orange Cake

Steps

1. Preheat your oven to 190°C (Gas Mark 5) and grease a 23cm round springform pan.
2. Prepare the orange by trimming the top and bottom to remove any hard parts. Slice it in half and remove the seeds. Puree the orange, including the peel, in a food processor.
3. In the food processor, combine the orange puree with one-third of the caster sugar and olive oil, mixing until fully integrated.
4. In a bowl, sift together the flour and baking powder.
5. In a separate bowl, use an electric mixer to beat the eggs with the remaining sugar for about five minutes until light and fluffy.
6. Gently fold in half of the flour mixture, followed by the orange mixture and vanilla extract. Finally, fold in the remaining flour, mixing just until combined.
7. Pour the batter into the prepared cake tin, smoothing the top, and bake in the preheated oven for 20 minutes.
8. Lower the oven temperature to 160°C (Gas Mark 2) and continue baking for an additional 30 minutes, or until the cake is golden brown and a skewer inserted comes out clean.
9. Once baked, cool the cake on a wire rack before serving.