Recipe: Tunisian Orange-Olive Oil Tea Cake (food processor)

TUNISIAN ORANGE-OLIVE OIL TEA CAKE

2 small blood oranges or small oranges
1/3 cup extra-virgin olive oil
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
Confectioners' sugar (optional)

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan. A springform pan works best.

Slice off the tops and bottoms of each orange where the skin is very thick, and discard. Cut the oranges into chunks, skin and all, discarding the seeds (which would make the cake bitter).

In a food processor, process the oranges to a chunky puree. Add the oil, pouring it through the feed tube while the processor is running to mix thoroughly.

In a bowl, sift together flour, baking powder, baking soda and salt.

In a separate large bowl, beat the eggs until very thick and lemon-colored, gradually beating in the granulated sugar. Add the vanilla and almond extract, if using, and mix well.

Using a rubber spatula, fold about a third of the flour mixture into the eggs. Then fold in about a third of the orange mixture, continuing to add and fold in dry and liquid mixtures until everything is combined in a batter. Pour the batter into the prepared pan.

Bake for 55 to 60 minutes, or until the cake is golden on top and has pulled away from the sides. You may need to cover the cake with foil after about 40 minutes.

Remove cake from the oven and let sit about 5 minutes on a rack. Then invert the cake onto the rack and leave to cool. When thoroughly cooled, dust lightly, if you wish, with confectioners' sugar.

Makes 10 servings
Source: The Essential Mediterranean by Nancy Harmon Jenkins