Tunisian orange cake is a naturally gluten free, orange and almond dessert. It’s topped with crunchy pistachios, hazelnuts and pine nuts for an extra kick. If you are looking for a unique recipe for your next dinner party, Tunisian orange cake is it. On a baking streak? Try these French pumpkin madeleines next.
To make this Tunisian orange cake, you will need :
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- Almond flour
- Baking powder
- Castor sugar
- Powdered sugar
- Brown sugar
- Eggs
- Sunflower oil
- Olive oil
- Orange juice
- Fresh orange (zest)
- Fresh lemon (zest)
- Orange blossom extract
- Pistachios (chopped)
- Pine nuts (chopped)
- Hazelnuts (chopped)
Tunisian cuisine is a mixture of Mediterranean and Berber cuisines. It has been heavily influenced by both French and Italian cooking as well.
This cake is soaked in a divine citrus syrup, giving it a texture that is similar to that of an olive oil cake. Citrus fruit is central to Tunisian cuisine. This recipe will bring the bright Tunisian flavors into your home.
Tips to make Tunisian orange cake
- Always use organic citrus for zest. You will be using the zest of an orange and a lemon for this recipe, make sure they’re organic to avoid toxic chemicals.
Make this Tunisian orange cake your own by mixing things up a little :
- Top the cake with the nuts of your choice. This recipe called from crushed pistachios, hazelnuts and pine nuts. Choose one, use them all or mix it up by using another kind of nut such as almonds or macadamia nuts.
- Mix up the fruits you use for this recipe. This recipe calls for orange and lemon, but you could absolutely experiment with others fruits, such as blood orange or grapefruit.
- Make mini cakes. You can make one large cake by using a 9 inch cake tin or use 5 mini round cocottes to make 5 mini cakes.
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Tunisian orange cake
Tunisian orange cake topped with crunchy pistachios, hazelnuts and pine nuts and drizzled with a sweet orange sauce.
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Tunisian Orange Cake
- Total Time: 1 hour 15 minutes
- Yield: 5 small cakes 1x
Description
Tunisian orange cake topped with crunchy pistachios, hazelnuts and pine nuts and drizzled with a sweet orange sauce.
Ingredients
For the cake
- 2 cups of almond flour
- 2 tsp of baking powder
- 1/2 cup of castor sugar
- 1/4 cup of brown sugar
- 5 eggs
- 1/2 cup of sunflower oil
- 1/4 cup of olive oil
- Zest of one orange
- Zest of one lemon
For the syrup
- Juice of one orange
- Juice of one lemon
- 1 tsp of orange blossom extract
- 2 tbsp of sugar
For the glaze and toppings
- 1/2 cup of powdered sugar
- 2 tbsp of orange juice
- 1 tbsp of lemon juice
- 1 tsp of orange blossom extract
- 2 tbsp of pistachios (chopped)
- 1 tbsp of pine nuts (chopped)
- 1 tbsp of hazelnuts (chopped)
Instructions
Preheat oven to 300°F.
Mix the almond flour, baking powder and sugars in a bowl.
Mix the eggs and oils in the bowl of your stand mixer with the paddle attachment for 2 minutes.
Add the orange zest and the lemon zest and whisk for 2 more minutes.
Add in the almond mix and mix until combine.
Pour the mixture into a 9 inches springform tin buttered.
Bake for 40 minutes (or 1h for the 9 inches tin).
Remove from heat.
Heat orange juice, lemon juice, orange blossom extract and sugar on medium heat until it simmers. Let it simmer for 3 minutes. Remove from heat.
Pour 2- 3 tablespoons of syrup into each casserole.
Leave to cool.
Remove each cake from their casserole .
Mix powdered sugar with orange juice, lemon juice and orange blossom extract.
Pour on the top of each cake a tablespoon of glaze.
Sprinkle with pistachios, pine nuts and hazelnuts.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Cuisine: Tunisian
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victoria says
Thanks for sharing this recipe with us.
I will try it out this weekend.
A Hedgehog in the Kitchen says
Glad you like it!