Tuesday, 28 April 2015

Tunisian Orange Cake


My love of lemon drizzle cake is well known, and after a recommendation I decided to try out a recipe for Tunisian Orange Cake. The result blew my mind - a perfectly baked citrus pudding soaked with a sweet yet tangy lemon and orange syrup. It is deliciously moist and is great served with greek yoghurt and berries.

Although it tasted good the day I baked it, it was even better the day after, as the syrup had soaked in to the whole of the sponge. 

The cake is incredibly quick to prepare, and takes less than an hour to cook! What could be better? 

Try it out, and let me know your results :)

Makes one 20cm square cake.

Ingredients:

  •  45g slightly stale bread, crumbed in a food processor
  •  200g caster sugar
  • 100g ground almonds
  • 1 ½ tsp baking powder
  •  215ml vegetable oil
  • 4 large eggs
  • finely grated zest and juice of 1 orange
  •  finely grated zest and juice of 1 lemon
  • 90g granulated sugar
  • 1 cinnamon stick, halved
  • ½ tbsp orange flower water

Method:

1.     Combine the breadcrumbs (I used breadcrumbs from a walnut loaf, but use any bread you wish, or even stale cake crumbs), ground almonds, and baking powder. In a separate bowl or jug, whisk the vegetable oil, sugar, eggs, and zest of the orange and lemon.




2.     Add the oil mixture to the dry ingredients and stir to a smooth consistency (this will only take a minute or so).





3.     Grease and line a 20cm square cake tin with greaseproof paper. Pour in the cake mixture and put in a cold oven.

4.     Turn the oven to 190c/180c fan/gas mark 5, and bake for 40 to 50 minutes. I found that the top browned after about 20 minutes – if you find it is becoming too brown, top the cake with a sheet of greaseproof paper. This will prevent the top from burning. However if the top layer does burn a little, it is very easy to peel off.

Check the cake is cooked by inserting a skewer or knife into the center of the cake. If it comes out clean, it is cooked. The cake will also feel springy to the touch.

After baking the cake will be springy to the touch, and a skewer inserted into
the cake will come out clean


5.     Whilst the cake is cooking, make the syrup. Simply put the granulated sugar, cinnamon stick, orange and lemon juice in a pan. Bring to the boil, then reduce the heat and simmer for 5 minutes. The liquid will become very syrupy. Take off the heat, remove the cinnamon stick halves and stir in the orange blossom water.



6.     Once the cake has cooked, peel off the top layer of the cake if too brown. Poke all over with a fork, then evenly pour over the syrup. Leave to cool.

7. Eat the next day for the perfect pudding. It will stay very moist for up to a week if stored in an airtight tin.




Love this orange cake? Then you'll adore this classic - Lemon Drizzle Cake


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