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TUNISIAN ALMOND AND ORANGE CAKE
Source: Lovely Recipes
45g slightly stale breadcrumbs
200g castersugar
lOOg ground almonds
1 1/2 tsp baking powder
200 ml sunflower or vegetable oil
4 eggs
Finely grated zest of 1 large orange
Finely grated zest of I/2 a lemon
Syrup:
Juice of 1 orange
Juice of 1/2 lemon
85g sugar
2 cloves
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 a greased 20cm (8in) cake tin.
Put into a cold oven and set to heat to 190C (375F gas mark 5).
Bake for 40 to 50 minutes until the cake is a rich brown and a skewer inserted into the centre comes out clean.
Cool for 5 minutes in the tin then turn out onto a plate.
While the cake cooks make the syrup.
Bring all the ingredients gently to the boil in a pan stirring until the sugar has dissolved.
Simmer for 3 minutes.
Pierce holes in the cake with a skewer while still warm and pour the syrup over it.
Leave to cool spooning the syrup over the cake every now and then until it is all soaked up.
Serve with whipped cream or thick Greek yoghurt.
Serves 8
Source notes:
If you are in a hurry you can leave out the syrup. Youll still end up with a fine moist cake but it wont be as gooey rich and fragrant.
The syrup also improves the keeping quality. Syrup soaked cake tastes best a day after it is made and will keep in the fridge covered in foil for 3 or 4 days.
Tunisian Orange Cake
Source: by Sophie Grigson
For the cake:
50g slightly stale white breadcrumbs
200g caster sugar
100g ground almonds
11/2 tsp baking powder
200ml sunflower oil
4 eggs
Finely grated zest of 1 unwaxed lemon
Finely grated zest of 1 large unwaxed orange
For the citrus syrup:
Juice of 2 unwaxed oranges
Juice of 1 unwaxed lemon
Juice of 1 unwaxed lime
75g caster sugar
3 cloves
2 star aniseed
1 cinnamon stick
Line the base of a 20cm round and 5cm deep tin with greaseproof paper, then grease and flour the tin. Mix the breadcrumbs with the sugar, almonds and baking powder.
Whisk the oil with the eggs, then pour into the dry ingredients and mix well. Add the orange and lemon zest.
Pour the mixture into the tine, place in a cold oven and turn on the heat to 180°C/350°F/Gas Mark 4. Bake for 45-50 minutes or until the cake is golden brown. A skewer inserted into the centre should come out clean.
Allow to cool for a few minutes before turning out onto a plate. I usually turn out the cake upside down, so that I have a nice flat top to the cake.
For the citrus syrup, put all the ingredients into a saucepan and gently bring to the boil, stirring until the sugar has completely dissolved. Simmer for about 3 minutes. Remove the cinnamon stick and cloves. I usually strain the syrup so that I don't get any bits on the top of the cake.
While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to soak into the cake. Make sure that you use all the syrup and that you cover the cake right up to and slight over the edges.
You can use the star aniseed and cinnamon stick to decorate the cake if you like. Serve with Greek yoghurt.
Delicious.
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