Tunisian Orange Cake
A very moist, dense citrus forward cake. Also gluten free
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.