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Tunisian cake with sliced oranges on top, surrounded by blossoms.

Tunisian cake

Boy oh boy, this Tunisian cake is something to behold. This is truly an indulgent cake fit for royalty. Bursting with flavours, tonnes and tonnes of flavours. It's perfectly moist, slices beautifully and you can dress it up to the nines. It tastes like sunshine. Every bite behaves like a good whisky where you have layer upon layer of flavour surprises, like orange, lemon, cinnamon, cloves and star anise.
5 from 37 votes
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Course: Dessert, Snack
Cuisine: Tunisian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 generous slices
Calories: 497kcal
Author: Maretha Corbett

Equipment

  • 1 20cm/8" springform cake tin

Ingredients

For the cake

  • 200 grams caster sugar
  • 50 grams panko breadcrumbs
  • 100 grams ground almonds
  • 1½ teaspoons baking powder
  • 2 oranges, only the zest of
  • 1 lemon, only the zest of
  • 4 large eggs
  • 200 millilitre sunflower oil

For the sauce

  • 1 orange, juice and zest of
  • ½ lemon, juice and zest of
  • 80 grams caster sugar
  • 2 whole cloves
  • 1 star anise
  • ¼ teaspoon ground cinnamon

Instructions

To make the cake

  • Do not preheat the oven. The cake goes into a cold oven to help with even rising.
    Line a 20cm/8" springform cake tin with parchment paper.
    Note: We only line the bottom of the cake tin and that seems to be sufficient. If you have a cake tin that tends to stick, line it entirely or use a non-stick spray/smidgen of butter.
  • In a large mixing bowl, add the 200g caster sugar, panko breadcrumbs, ground almonds, baking powder, zest from two oranges and zest from one lemon.
    200 grams caster sugar, 50 grams panko breadcrumbs, 100 grams ground almonds, 1½ teaspoons baking powder, 2 oranges, only the zest of, 1 lemon, only the zest of
  • Stir the dry ingredients together. If the zest forms little clumps, break it up with your spoon/spatula as you combine the ingredients.
  • In a separate bowl, whisk together the eggs and oil by hand.
    4 large eggs, 200 millilitre sunflower oil
  • Add the oil and eggs to the dry ingredients and fold together. Ensure you get all the dry ingredients lurking at the bottom of the bowl too.
  • Pour the mixture into the prepared cake tin.
  • Place the cake tin into the cold oven and turn the oven on to 180℃/356℉/gas mark 4.
  • Bake for 45 minutes, or until a cake tester comes out clean and the cake is golden brown on top.
  • Let the cake cool in the tin for 10 minutes before removing the cake tin's collar.

To make the sauce

  • About 10 minutes before the cake is done baking, start the sauce.
  • Add all the ingredients for the sauce to a small saucepan.
    1 orange, juice and zest of, ½ lemon, juice and zest of, 80 grams caster sugar, 2 whole cloves, 1 star anise, ¼ teaspoon ground cinnamon
  • Place the saucepan over medium heat and stir the sauce continuously to help the sugar melt. Once the mixture comes to a gentle simmer, let it simmer for an additional 3 minutes on low heat, stirring occasionally.
    When the sauce has thickened slightly and has a syrupy consistency, remove it from the heat.
  • After removing the collar from the cake tin, carefully transfer the cake to a plate. Take a toothpick or a thin sharp object and poke a few holes in the top of the cake.
  • Remove the cloves and star anise from the sauce. Pour the hot syrup over the cake, making sure to cover the entire surface, including the edges.
  • Allow the sauce to fully absorb into the cake and for the cake to cool before serving.
  • Decorate with chopped pistachios or sliced oranges if you wish. The cake also goes great with a scoop of crème fraîche, yoghurt or whipped cream.

**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 497kcal | Carbohydrates: 50g | Protein: 7g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 159mg | Potassium: 255mg | Fiber: 4g | Sugar: 41g | Vitamin A: 235IU | Vitamin C: 37mg | Calcium: 129mg | Iron: 1mg