Winter season is almost over. Which means, soon, we will say goodbye to oranges. But before you do, I recommend you make this cake. It is a Tunisian staple when it comes to winter cakes. Each household makes this cake at least once during the winter months. This is probably my 10th time making it this season. It is light, flavorful, and not too sweet. The perfect cake with afternoon tea or coffee.
The recipes vary from person to person which makes this cake even more unique. It is usually passed on from generation to generation.
You can never get too tired of Orange cake because it will taste different form house to house. I like this recipe which is my mom’s version of making it.
I tried a couple of times to change some ingredients to make it healthier. Unfortunately, the cake didn’t cooperate. Sometimes, you just have to stick to traditions.
Overall, it is a very simple yet delicious cake that you need to made ASAP.
INGREDIENTS
- 4 eggs
- 1/2 cup sugar (add more if you want it sweeter)
- 1/2 cup olive oil
- 1 1/4 cup ~ 300 ml orange juice (freshly squeezed)
- Zest of 2 oranges ~ 2 tbsp
- 1 3/4 cup flour
- 2 tsp baking powder
- Pinch of salt
For the Chocolate Ganache
- 100 gr dark chocolate
- 2 tbsp creme fraiche
How to Cook an Orange Cake:
- Preheat oven to 170 C.
- With an electric mixer, whisk the eggs and sugar until fluffy and the sugar has dissolved.
- Add the olive oil, orange juice, and orange zest. Whisk until combined.
- Add the flour, baking powder, and salt. Mix just until combined.
- Pour the batter into a baking dish of your choice. Either use parchment paper or butter and flour so that the cake doesn’t stick. Put it in the oven for 45 min or until golden and a toothpick inserted comes out clean.
- For the dark chocolate ganache, melt the chocolate in a bain-Marie. While still hot on the stove, add the creme fraiche and mix very well. You have to keep mixing until you get a thick and shiny ganache.
- Let the cake cool then decorate it with the chocolate and whatever toppings you like.
- Best if served warm.
#TasteTunisia Initiative
This Orange Cake recipe is part of the #TasteTunisia initiative. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food and recipes.
The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.
#TasteTunisia Recipes:
- The Best Authentic Tunisian Rice Dish — “Rouz Jerbi”
- Tunisia’s Traditional Mini Doughnuts: Kaa’k Yoyo
- Tajine El Bey: Tunisia’s Finest Appetizer
- Omek Houria: Tunisian Mashed Carrot Salad
- Tunisian Mloukhiya, Your Grandma’s Favorite Dish
- Tunisian Stuffed Peppers: “Felfel Mehchi”
- Tunisia’s National Dish: COUSCOUS
- Tunisia’s Seafood Pasta — A Tunisian Delicacy
- The Coziest Vegetable Stew — Tunisia’s Go-To Dish for the Cold Months
- Tunisian-Style Stuffed Dates — Tunisia’s Healthiest Sweet Appetizer
- Lablebi: One of Tunisia’s Most Popular Street Foods
- The Famous “Khobz Ch3ir” — Tunisian Barley Bread
- The Best Tunisian Grilled Salad — Salad Mechouia
- Date & Walnut Bread — The Perfect Healthy Dessert
- Kafteji: a Healthy Version of your Favorite Tunisian Dish
- A Unique Pizza with a Taste of Tunisia: Harissa Infused Veggie Pizza
- Assidat Zgougou — Tunisia’s Sweetness in a Bowl
- Tunisia’s Octopus Salad: The Best Tunisian Seafood Salad
- Octopus Barley Soup “Tchich” — Tunisia’s Favorite Ramadan Soup
- The Traditional, Most Authentic Tunisian Pumpkin Shakshuka
- Tunisian Masfouf — Tunisia’s Most Famous Sweet Version of Couscous
- Tunisian Breakfast for Champions: “Zamit” with Pomegranate
- Tunisia’s Lentil Soup – Your Favorite Winter Warmer Dish
- All Tunisian food recipes.
If you would like to comment on this article or anything else you have seen on Carthage Magazine, leave a comment below or head over to our Facebook page.
And if you liked this article, sign up for the monthly features newsletter. A handpicked selection of stories from Carthage Magazine, delivered to your inbox.
- 2Shares
