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
