I made a lovely cake this past week for our #worldwidewednesday. I wasn’t sure how it was going to come out and I don’t have time to make another one to share with you my usual picture montage of how I make things but this was so good I wanted to share it with you. Plus it was really easy to make.
My cake is much thinner that I think it should have been because the recipe I followed (Juliascuisine.com) asked for a 7 inch springform pan and mine is a 9 inch. I mentioned this to the fam and everyone loved how thin mine was. So if you make this and you really should depending on not only the size of pan you use, you could have a different thickness cake. Please note you could also use a Bundt pan if that’s what you have on hand. I would adjust the time accordingly. When baking; if the recipe says to cook for an hour I always set a timer for 45 minutes and check it. All ovens are different, and in a case like this my pan size was different.
I am not sure how this tastes the next day since we had no leftovers. There were 8 of us for dinner, I think if there was more, they would have eaten more. Though I bet it would be just as delicious. The cake while you could consider this a dense cake by adding the syrup and glaze it was very moist and full of bright orange flavors. The pistachios added a nice salty contrast as well as a little crunchy texture.
Tunisian Orange Cake
Equipment
- 1 7 inch springform pan Or whatever size you have, or you could use a Bundt pan
Ingredients
Cake
- 1½ cups almond flour
- 1½ teaspoons baking powder
- 4 large eggs
- 1 orange zested first then juiced
- 1 lemon zested first then half juiced
- ¾ cup caster sugar
- 1½ teaspoon cinnamon
- ¾ cup sunflower oil
Syrup
- 1 fresh orange juice from the cake
- ½ fresh lemon juiced from the cake
- 2 tablespoons sugar
Glaze
- 1 cup powdered sugar
- 3-4 tablespoons fresh orange juice fresh
- 1 orange zested
- ¼ cup pistachios roughly chopped
Instructions
Cake
- Grease your pan and set aside. Preheat your oven to 300°F'
- In a medium bowl combine the almond flour, sugar, baking powder and cinnamon
- In a mixing bowl, add the eggs and oil mix until they become frothy. about 2-3 minutes. Stir in the zest from the orange and lemon. Then add the dry ingredients to the wet mixture.
- Bake; this is where you can adjust. My 9 inch pan cooked for an hour. The recipe for the 7 inch pan said 1 hour and 15 minutes. You want to cook it until a toothpick inserted comes out clean.
- Remove from the oven to a wire rack to cool, before it cools completely drizzle the syrup over it. It will help let it soak in. Note: place a piece of wax or parchment paper underneath the wire rack for easier cleanup.
Syrup
- in a small saucepan set over medium heat. Add the orange juice and sugar and bring to a simmer. Reduce the heat to medium low and let it reduce for about 5 minutes. Remove from the heat and let cool.
Glaze
- in a small bowl, combine the powdered sugar with the orange juice and whisk until it is smooth.
- Remove the sides from the cake and place on the wire rack with paper underneath. Drizzle the syrup all over the cake. Drizzle the glaze all over the cake in whatever design you want. Add the chopped pistachios over the top. Add more orange zest for added flavor and decorations.