Tunisian Orange Cake

Instructions

1. 1

   Preheat Oven and Prepare Pan

   5 min

   Set your oven to preheat at 190°C (Gas Mark 5). While it heats, take a 23cm round springform pan and apply a light layer of grease to the bottom and sides to prevent sticking.

2. 2

   Prepare the Orange

   8 min

   Start with a large orange by cutting off the top and bottom to remove any tough parts. Halve the orange and carefully extract any seeds before placing the entire fruit, peel included, into a food processor to create a smooth puree.

3. 3

   Mix Orange Puree with Sugar and Oil

   5 min

   In the food processor, combine the orange puree with one-third of the caster sugar and 75 ml of olive oil. Blend the mixture until it is completely smooth and well incorporated, ensuring no lumps remain.

4. 4

   Sift Flour and Baking Powder

   3 min

   Take a mixing bowl and sift together 280 g of flour and 1 tablespoon of baking powder. This helps aerate the flour for a lighter cake texture and ensures even distribution of the baking powder.

5. 5

   Beat Eggs and Sugar

   5 min

   In a separate bowl, use an electric mixer to vigorously beat 4 large eggs along with the remaining caster sugar for about five minutes. You want the mixture to become pale, thick, and fluffy, indicating that enough air has been incorporated.

6. 6

   Fold Ingredients Together

   8 min

   Carefully fold in half of the flour mixture into the egg and sugar blend, making sure to combine gently to avoid deflating the eggs. Next, add the orange mixture along with 2 teaspoons of vanilla extract, and then gently fold in the remaining flour until just combined, being cautious not to overmix.

7. 7

   Pour Batter and Bake

   4 min

   Transfer the batter into your prepared cake tin, using a spatula to smooth the top evenly. Place the cake tin in the oven and bake at the preheated temperature for 20 minutes, or until it starts to set and rise slightly.

8. 8

   Reduce Temperature and Continue Baking

   66 min

   After the initial 20 minutes, lower the oven temperature to 160°C (Gas Mark 2). Continue baking the cake for an additional 30 minutes, checking for doneness by inserting a skewer in the center; it should come out clean and the top should be a beautiful golden brown.

9. 9

   Cool Before Serving

   5 min

   Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.