Tunisian Orange Cake
Created by Mikekey on December 2, 2015
- Servings: 8
- Prep Time: 20m
- Cook Time: 60m
- Recipe #21963
Ingredients
- 1 1/2 cups bread crumbs (fresh, slightly stale not dried)
- 7/8 cup granulated sugar
- 4.2 ounces ground almonds (1 cup)
- 1 1/2 teaspoons baking powder
- 7/8 cup oil (vegetable oil)
- 4 large eggs
- 1 orange (grated zest of)
- 1/2 lemon (grated zest of)
- CITRUS SYRUP
- 1 orange (juice of)
- 1/2 lemon (juice of)
- 1/3 cup granulated sugar
- 2 whole cloves
- 1 cinnamon stick (3-inch)
How to Make
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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.
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Step 2: Mix breadcrumbs, sugar, almonds and baking powder in a bowl.
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Step 3: In another bowl, whisk the eggs and oil together. Pour into dry ingredients and mix well.
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Step 4: Add orange and lemon zest. Pour batter into prepared pan.
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Step 5: Put pan into a COLD oven and turn on to 350F.
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Step 6: Bake 45-60 minutes or until cake is golden brown and a skewer inserted in center comes out clean.
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Step 7: Let cool 5 minutes and turn cake out onto a plate.
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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.
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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.
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Step 10: Spoon excess syrup back over cake now and then until it is all absorbed.
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Step 11: Cool cake completley and cut into 8 pieces and serve.
Nutritional Facts
- 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