Recipe(tried): Tunisian Orange-Olive Oil Tea Cake - Maybe you'll like this

I don't know the recipe you requested, but this is a blood orange cake I make frequently and love. I found the recipe makes rather too much batter for a single 9-inch pan so I use a 10-inch round (dusted with demerra sugar) or a bundt pan. Also, I can never find blood oranges so I use the nicest oranges I can find at the time... perhaps not as pretty yet always delicious. I hope you enjoy it.

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Tunisian Orange-Olive Oil Tea Cake
(G teau l'Orange de Madame Mahjoub)
From Nancy Harmon Jenkins's book 'Essential Mediterranean'

"This unusual cake, made with olive oil and whole ground oranges, is a recipe from the Mahjoub family of olive growers in T bourba, Tunisia. There it's made with a particular blood orange called maltaise de Tunisie, which gives the cake a beautiful red blush of color, but I've also made it with small, sweet Florida juice oranges. (Thick-skinned navel oranges won't work.) It's important to use organically raised oranges, since the whole fruit, skin and all, is called for; otherwise, scrub oranges very thoroughly with warm soapy water to get rid of any pesticide residue or wax."

Butter and flour for a 9-inch cake pan
2 small blood 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 to350 degrees F. Butter and flour a 9-inch cake pan(s). 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 will 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 the 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 cake pan. Bake for 60 minutes, or until the cake is brown on top and has pulled away from the sides of the pan. (I only needed 35 for cake pans, 50 for bundt)

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

Makes 8 to 10 servings
Source: Copyright 2003 by Nancy Harmon Jenkins. Reprinted from The Essential Mediterranean with permission from HarperCollins.
2004 James Beard Award Nominee for International