Tunisian Orange Cake
Recipe: #21963
December 02, 2015
Categories: Desserts, Cakes, Eggs, Almond, Orange Mediterranean, Oven Bake, Vegetarian, more
"Moist and rich. Serve with a dollop of creme fraiche, Greek yogurt or whipped cream."
Original is 8 servings
Ingredients
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- CITRUS SYRUP
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Nutritional
- Serving Size: 1 (191.7 g)
- Calories 493.8
- Total Fat - 32.8 g
- Saturated Fat - 4.7 g
- Cholesterol - 104.2 mg
- Sodium - 151.3 mg
- Total Carbohydrate - 46.3 g
- Dietary Fiber - 2.5 g
- Sugars - 37.1 g
- Protein - 7.5 g
- Calcium - 146.7 mg
- Iron - 1.8 mg
- Vitamin C - 45 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line the bottom of an 8-inch round, 2 inch deep cake pan with a circle of waxed paper. Grease and flour pan.
Step 2
Mix breadcrumbs, sugar, almonds and baking powder in a bowl.
Step 3
In another bowl, whisk the eggs and oil together. Pour into dry ingredients and mix well.
Step 4
Add orange and lemon zest. Pour batter into prepared pan.
Step 5
Put pan into a COLD oven and turn on to 350F.
Step 6
Bake 45-60 minutes or until cake is golden brown and a skewer inserted in center comes out clean.
Step 7
Let cool 5 minutes and turn cake out onto a plate.
Step 8
Meanwhile, make the citrus syrup. Put all ingredients into a stainless steel sauce pan, bring gently to a boil, stirring until the sugar is dissolved completely. Simmer for 3 minutes.
Step 9
While the cake is still warm, pierce it with a skewer in several places. Spoon hot syrup over the cake. Let it cool.
Step 10
Spoon excess syrup back over cake now and then until it is all absorbed.
Step 11
Cool cake completley and cut into 8 pieces and serve.
Tips
No special items needed.
0 Reviews
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