Tunisian cake
User Reviews
5
Tunisian cake
Description
This Tunisian cake recipe brings together castor sugar, panko breadcrumbs, ground almonds, baking powder, and zests of oranges and lemon, combined with eggs and sunflower oil to make a moist, flavorful batter. The unique technique of placing the cake in a cold oven before starting it ensures an even rise and good texture. The mixture is folded carefully to preserve the lightness of the eggs.
The resulting cake has a tender crumb with subtle crunch from the panko. The citrus zest adds a fresh aroma and flavor contrast to the sweetness. Baking at 180℃ for about 45 minutes finishes the cake with a gentle golden surface.
This cake can be served plain or with a citrus sauce as suggested (though not included here), fitting well for tea or dessert. Because it uses ground almonds and breadcrumbs, it differs from a standard sponge in crumb and density.
Ingredients
For the cake
- 200 grams caster sugar
- 50 grams panko breadcrumbs
- 100 grams ground almonds
- 1½ teaspoons baking powder
- 2 orange zest only
- 1 lemon zest only
- 4 egg large
- 200 millilitre sunflower oil
For the sauce
- 1 orange juice and zest
- ½ lemon juice and zest
- 80 grams caster sugar
- 2 clove whole
- 1 star anise
- ¼ teaspoon ground cinnamon
Instructions
To make the cake
- Do not preheat the oven. The cake goes into a cold oven to help with even rising. Line a 20cm/8" springform cake tin with parchment paper. Note: We only line the bottom of the cake tin and that seems to be sufficient. If you have a cake tin that tends to stick, line it entirely or use a non-stick spray/smidgen of butter.
- In a large mixing bowl, add the 200g caster sugar, panko breadcrumbs, ground almonds, baking powder, zest from two oranges and zest from one lemon.
- Stir the dry ingredients together. If the zest forms little clumps, break it up with your spoon/spatula as you combine the ingredients.
- In a separate bowl, whisk together the eggs and oil by hand.
- Add the oil and eggs to the dry ingredients and fold together. Ensure you get all the dry ingredients lurking at the bottom of the bowl too.
- Pour the mixture into the prepared cake tin.
- Place the cake tin into the cold oven and turn the oven on to 180℃/356℉/gas mark 4.
- Bake for 45 minutes, or until a cake tester comes out clean and the cake is golden brown on top.
- Let the cake cool in the tin for 10 minutes before removing the cake tin's collar.
To make the sauce
- About 10 minutes before the cake is done baking, start the sauce.
- Add all the ingredients for the sauce to a small saucepan.
- Place the saucepan over medium heat and stir the sauce continuously to help the sugar melt. Once the mixture comes to a gentle simmer, let it simmer for an additional 3 minutes on low heat, stirring occasionally. When the sauce has thickened slightly and has a syrupy consistency, remove it from the heat.
- After removing the collar from the cake tin, carefully transfer the cake to a plate. Take a toothpick or a thin sharp object and poke a few holes in the top of the cake.
- Remove the cloves and star anise from the sauce. Pour the hot syrup over the cake, making sure to cover the entire surface, including the edges.
- Allow the sauce to fully absorb into the cake and for the cake to cool before serving.
- Decorate with chopped pistachios or sliced oranges if you wish. The cake also goes great with a scoop of crème fraîche, yoghurt or whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8generous slices
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 159mg | 7% |
| Potassium | 255mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 37mg | 41% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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