Tunisian Orange Cake
A Tunisian orange cake made with orange purée, olive oil, and vanilla, baked until golden and fragrant.
Pasos
- 1
Preheat the oven to 190 C (Gas 5) and grease a 23 cm round springform tin.
- 2
Peel the orange and remove the hard bits from the top and bottom; slice, remove seeds, and puree the orange with its peel.
- 3
Add one third of the sugar and the olive oil to the orange puree and mix until well combined.
- 4
Sift together the flour and baking powder.
- 5
Beat the eggs with the remaining sugar until very fluffy, then fold in half the flour mixture, followed by the orange puree and vanilla extract, then fold in the remaining flour. Do not overmix.
- 6
Pour the cake batter into the prepared tin and smooth the top.
- 7
Bake for 20 minutes, then reduce the oven temperature to 160 C (Gas 2) and bake for a further 30 minutes, until the cake is golden and a skewer comes out clean. Cool on a wire rack.
