Today I made one of my favourite cakes for a friend’s birthday. It’s a Tunisian Orange Cake recipe from Family Circle*. Funnily enough, the recipe was from the magazine’s My Favourite Recipe from a woman in Adelaide. I feel like I know her! The recipe is so easy to make and when people taste it they think it was made by some sort of cooking queen!
The hardest part (that is, you’ve got to do a little work) is grating the bread and citrus peel. The two interesting things I like about this recipe is that it contains fresh bread crumbs and the cake is cooked from a cold start!
*I’m so sad that Family Circle has gone out of publication. It was such a nice, low key, homey, crafty, cooking magazine.
The bread is from Perry’s, an Adelaide bakery, and is my favourite French stick. This bread lasts for a long time and isn’t expensive. The bread I used in this recipe is a week old and would still be OK toasted. I did go and buy some more bread today to top up the recipe. And to eat! It has the crunchiest crust and soft, dense inside.
Tunisian Orange Cake
50g (3/4 cup) slightly stale white breadcrumbs
220g (1 cup) caster sugar
100g (1 cup) almond meal
1 ½ teaspoons baking powder
200ml sunflower oil
Zest of 1 large orange, finely grated
Zest of ½ lemon, finely grated
Juice of 1 orange
Juice of ½ lemon
80g (1/3 cup) caster sugar
2 cloves (I’m not a clove person so left this out)
1 cinnamon stick
Grease a 20cm springform cake tin. Line the base with baking paper and lightly dust the sides with flour. (I lined the sides as well.)
Pour the mixture into the prepared tin and place in a cold oven. Turn the heat to 180ºC and bake for 50-60 minutes or until golden brown, and a skewer inserted into the centre of the cake comes out clean.
Meanwhile make the citrus syrup. Heat the orange and lemon juice, sugar, cloves and cinnamon in a saucepan over medium-low heat. Bring to the boil, stirring continuously, until the sugar dissolves. Simmer on low heat for 3 minutes. Remove the cinnamon stick.
Pierce the cake all over a skewer. Spoon over some hot syrup and leave to absorb. Spoon over the rest of the syrup. Serve with cream!