Another wonderfully perfect recipe sent by my wonderful friend, Shirley from Perth is the Delicious Almond Orange Cake. It is a Tunisian recipe. And I have got lovely comments from friends when I made this. Try it !
TUNISIAN ORANGE CAKE
Place in 100c oven turn up to 150c & after 20 mins lower oven temp. to 130 c – 110c . Cake takes 55 - 60 mins.
2 ¼ cups almond meal
2 cups C.Sugar
1 ¾ full cup fine stale beadcrumbs – process slightly.
8 eggs Beat with handbeater till very fluffy
Zest of 4 oranges ( finely grated rind - add last )
400 mls oil & butter oil ( Butter 250gr. = 200 mls oil
3 tspns. Baking Powder + pinch salt.
SYRUP ( Don’t overdo pouring of syrup over cake
3 oranges - juice only
Lge. Piece thin orange peel – skin only - no pith
½ full cup C. Sugar
1 med. Pce cinnamon stick
Gently bring to boil & simmer for 4 mins. Sieve into
A jug & later warm up & gently spoon over pricked warm cake.
Serve with whipped cream or crème fraiche. Roasted
& chopped macadamians sprinkled on top.
METHOD FOR CAKE
1. Sift all dry ingred. Into a large bowl & blend with
a wooden spoon.
2 Whisk eggs till fluffy with a hand beater & gradually add in ½ cooled butter oil mixture - gently
blend egg mixture into dry ingred. & add in remainder
of butter oil & fold in & blend well altogether. Add in
the grated orange rind & pour into well buttered - lined
tin & place into 100 c oven turning up the temperature
to 150 c – 130 c After 15 mins. lower the oven temperature to 130 c - 110 c for remainder of time. Cake takes about 50 – 55 mins. Don’t overbake cake !!
DON’T CUT CAKE TILL COLD
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