Tunisian Orange Cake

Name: Tunisian Orange Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Tunisian
Ingredients: 1 pcs Orange; 300 g Granulated sugar; 75 ml Olive oil; 280 g Wheat flour; 1 tbsp Baking powder; 4 pcs Eggs; 2 tsp Vanilla extract

A tender and aromatic orange cake — a classic Tunisian dessert with natural citrus flavor and a light buttery texture. Perfect with tea or coffee.

Ingredients

1 pcs Orange
300 g Granulated sugar
75 ml Olive oil
280 g Wheat flour
1 tbsp Baking powder
4 pcs Eggs
2 tsp Vanilla extract

Instructions

Preheat the oven to 190 °C. Grease a 23 cm springform pan with oil and line the bottom with parchment paper.
Trim the tough skin from the top and bottom of the orange. Slice the orange into rounds and remove any seeds. Blend the orange with its skin in a blender. Add one-third of the sugar and olive oil, mix thoroughly until smooth.
Sift the flour and baking powder through a sieve.
Whisk the eggs with the remaining sugar using an electric mixer for at least 5 minutes until light and fluffy. Gently fold in half of the flour mixture, then the orange puree with vanilla extract, followed by the remaining flour. Fold gently to avoid deflating the foam.
Pour the batter into the prepared pan and smooth the surface. Place in the preheated 190 °C oven for 20 minutes.
Reduce the temperature to 160 °C and continue baking for another 30 minutes, until the cake is golden brown and a wooden skewer inserted into the center comes out clean. Cool the cake on a wire rack.