Recipe byThe ZestyPlate Kitchen
A moist, fragrant olive oil cake made by blitzing a whole orange, peel and all, into the batter. Zingy, tender and aromatic.
This Tunisian orange cake is dense, moist and full of citrus, made by blitzing a whole orange, peel and all, straight into the batter. Olive oil rather than butter keeps it tender and gives a gentle savoury note underneath the sweetness. It happens to be dairy-free, and it only gets better a day or two after baking.
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Prep 15 min
Cook 50 min
Total 65 min
Easy
Scale:
- 1 large Orange
- 300g Caster Sugar
- 75 ml Olive Oil
- 280g Flour
- 1 tbs Baking Powder
- 4 large Eggs
- 2 tsp Vanilla Extract
Nutrition (per serving)
330
kcal
7g
Protein
54g
Carbs
10g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 190°C / Gas 5 and grease a 23cm round springform tin.
- Trim the hard ends off the orange. Slice it and pick out all the seeds, then purée the orange, peel and all, in a food processor. Add a third of the sugar and the olive oil and blend until well combined.
- Sift the flour and baking powder together.
- Beat the eggs with the remaining sugar using an electric hand mixer for at least five minutes, until very fluffy. Fold in half the flour, then the orange purée and vanilla, then the rest of the flour. Mix well but stop before you knock the air out.
- Pour the batter into the tin and level it. Bake for 20 minutes, then turn the oven down to 160°C / Gas 2 and bake for a further 30 minutes, until golden and a skewer comes out clean. Cool on a wire rack.
Tips from the ZestyPlate Kitchen
- Use the entire orange, skin included; the peel is where most of the fragrance lives.
- Pick out every seed before blitzing, or you will get a bitter edge.
- Beat the eggs and sugar until pale and really fluffy so the crumb stays light.
- Once you add the flour, fold rather than beat to keep the air you have whisked in.
Frequently Asked Questions
Yes. Blitzing the lot, peel included, gives a deep, fragrant citrus flavour and keeps the cake moist. Just take out the seeds first.
It is. Olive oil stands in for butter, which keeps it naturally dairy-free while still moist.
Several days in an airtight tin, and plenty of people reckon it tastes even better the day after you bake it.
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