Tunisian Almond & Orange Cake
May 26, 2016
I am the first to admit that I am not a great baker. I am put off by the exact measuring, perfect oven temperatures and general attention to detail; having said that, I do have a few things that I can pull off. This Tunisian Almond & Orange Cake is always a crowd-pleaser. It’s very unique and dead simple. By the way, it’s best if you make it a day ahead!
- Prep: 10 mins
- Cook: 40 mins
Directions
1Mix 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 an 8 inch greased spring-form pan.
2Put in a cold oven to 375ºF. Bake for 40 – 50 minutes.
3While the cake bakes, make the syrup. Bring all the ingredients gently to the boil in a pan, stirring until the sugar has dissolved. Simmer for 3 minutes.
4Cool for 5 minutes in the tin then turn out onto a plate.
5Pierce holes in the cake with a skewer while still warm and pour the syrup over the cake until it is all soaked up.
6Serve with crème fraîche and orange zest.
7NB – The cake tastes best the next day and will keep in the fridge, covered for 3 or 4 days.
Serve with Muscat de Beaumes de Venise or similar sweet muscat dessert wine.
3 Reviews
Diana
June 1, 2016
Do you use fresh or dried bread crumbs? Do you store in the fridge if consuming the next day or do you leave it at room temp?
Eric
June 1, 2016
This is so good and like all of the best things, very simple
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Leslie Blythe
June 5, 2016
You can use fresh or dried. I store the cake on the counter, not the fridge.