Tunisian Almond & Orange Cake

A flourless cake…

I am the first to admit that I am not a great baker.  I am put off by the exact measuring, perfect oven temperatures and general attention to detail; having said that, I do have a few things that I can pull off.  The following cake recipe is always a crowd pleaser.  It’s very unique and dead simple.  By the way, it’s best if you make it a day ahead!

Tunisian Almond & Orange Cake

Serves 8

1/3 cup slightly stale bread crumbs
1 cup sugar
2/3 cup finely ground almonds
1½ tsp baking powder
7 fl oz Vegetable oil
4  eggs
finely grated zest of 1 large orange
finely grated zest of 1/2 lemon

juice of 1 orange
juice of 1/2 lemon
1/3 cup sugar
1 cinnamon stick

Mix the breadcrumbs with the sugar, almonds and baking powder.  Add the oil and eggs and beat well.  Stir in the orange and lemon zest.  Pour the mixture into an 8 inch greased spring form pan.

Put in a cold oven to 375ºF.  Bake for 40 – 50 minutes.

While the cake bakes, make the syrup.  Bring all the ingredients gently to the boil in a pan, stirring until the sugar has dissolved.  Simmer for 3 minutes.

Cool for 5 minutes in tin then turn out onto a plate.

Pierce holes in the cake with a skewer while still warm and pour the syrup over the cake until it is all soaked up.

Serve with crème fraîche and orange zest.

NB – The cake tastes best the next day and will keep in the fridge, covered for 3 or 4 days.

Serve with muscat de beaumes de venise or similar sweet muscat dessert wine.


3 thoughts on “Tunisian Almond & Orange Cake

  1. This is great–takes me back to the old days, sitting by the sea in Sidi Bou Said, nibbling bites of cake between puffs on the Hookah…. oh, wait, that was Barbie, not me….. Anyway, this is a really good way to end a meal–rich and sweet, but not too sweet.

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