Tunisian Orange Cake

Story behind the dish

In the sun-drenched orchards of Tunisia, oranges ripen to perfection, bursting with sweet citrus vitality. This vibrant cake captures the essence of those warm, fragrant afternoons, transforming ripe oranges into a moist, luscious treat. Perfect for showcasing a fruit that's often enjoyed fresh, this Tunisian Orange Cake is a celebration of simple, wholesome flavors that bring warmth and sunshine to your table.

Once baked, the aroma of citrus and vanilla will fill your kitchen, reminiscent of Mediterranean breezes and colorful markets. It’s a comforting dessert that’s as beautiful to look at as it is delicious to eat—ideal for sharing with loved ones during cozy gatherings or offering a bright, uplifting finish to any meal.

Ingredients

• 1 large orange (about 10 oz / 283 g)
• 1 1/2 cups (300 g) caster sugar
• 1/3 cup (2.7 fl oz / 75 ml) olive oil
• 2 1/4 cups (280 g) all-purpose flour
• 1 tablespoon baking powder
• 4 large eggs
• 2 teaspoons vanilla extract

Step-by-step

1. Preheat your oven to 375°F (190°C / Gas 5). Grease a 9-inch (23 cm) round springform tin and set aside.
2. Cut off the hard ends of the orange. Slice the orange into rounds, removing any seeds. Place the orange slices in a food processor and blend until you have a smooth puree, including the peel.
3. Add one-third of the sugar and the olive oil to the orange puree. Continue blending until everything is well combined.
4. In a separate bowl, sieve together the flour and baking powder.
5. Using an electric hand mixer, beat the eggs and the remaining sugar for at least five minutes until the mixture is fluffy and pale.
6. Gently fold in half of the flour mixture into the egg and sugar mixture.
7. Add the orange puree and vanilla extract, mixing until just combined.
8. Fold in the remaining flour mixture until smooth but avoid overmixing.
9. Pour the batter into the prepared springform tin, smoothing the top with a spatula.
10. Bake in the preheated oven for 20 minutes. Then, reduce the oven temperature to 320°F (160°C / Gas 2) and bake for an additional 30 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean.
11. Allow the cake to cool in the tin for a few minutes before transferring to a wire rack. Let it cool completely before serving.

Chef’s tips & serving ideas

• For an extra special touch, dust the cooled cake with powdered sugar or drizzle with a thin glaze made from citrus juice and powdered sugar.
• Serve slices of this bright, moist cake with a dollop of Greek yogurt or a scoop of vanilla ice cream to add richness.

Closing thoughts

Planning a teatime treat or a light dessert? This Tunisian Orange Cake offers a slice of sunny warmth with every bite. Its simple ingredients and vibrant citrus flavor make it both inspiring and comforting—a perfect way to celebrate the bounty of citrus season or to brighten any day with a bit of Mediterranean sunshine. Happy baking!