Tunisian Orange Cake

Tunisian Orange Cake


  • 50 g slightly stale white bread crumbs
  • 200 g sugar
  • 100 g ground almonds
  • 1 1/2 tsp baking powder
  • 200 ml neutral oil (sunflower, corn, vegetable)
  • 4 eggs
  • 1 orange finely grated zest
  • 1/2 lemon finely grated zest

Citrus Syrup

  • 1 orange juiced
  • 1/2 lemon juiced
  • 75 g sugar
  • 2 cloves
  • 1 cinnamon stick


  1. Do NOT preheat oven!

  2. Line an 8 inch round cake pan with parchment paper and grease and flour the pan.

  3. Mix the breadcrumbs, sugar, almonds and baking powder in a medium bowl.

  4. Whisk the oil and the eggs together and then pour this mixture into the dry ingredients. Mix well. Add the orange and lemon zest.

  5. Pour the batter into the prepared cake pan.

  6. Put into a cold oven and turn on the heat to 350F. Bake for 45-60 minutes, until the cake is golden brown.

  7. Allow the cake to cool for 5 minutes before turning out onto a plate.

  8. While the cake is baking, make the citrus syrup. Put all the syrup ingredients into a saucepan and bring gently to a boil. Stir until the sugar is completely dissolved. Simmer for 3 minutes.

  9. Once the cake is out of the pan and is still warm, pierce it all over with a skewer. Spoon the hot syrup over the cake. Leave it to cool.

  10. Served with freshly whipped cream.