Tunisian Orange Cake Recipe

Written By Rovinya Sollitt

I’ve been dying to post this blog as this has to be my favourite cake I’ve made! As many of you know, I have a ‘sweet tooth’ so any sweet recipes are always tested and perfected before I recommend them. For this recipe I have the pleasure of sharing a recipe from one of my close friends, who works as a chef! Having a chef be my friend comes with many perks... one being I can ask for recipes when I’m completely stuck! This cake is exactly for that time when you’re stuck and have an event or celebration coming up but want something small, light yet delicious - a cake that’s everyones cuppa tea

I have to admit, if I could, I would eat the entire cake in one go and not let anyone else have any but as we live in a open kitchened house the sweet citrus smell of freshly baked cake spread quickly! Everyone always wants a piece as soon as it’s baked - especially the dog! It has a light and fluffy texture which can be served with or without the syrup. It’s so easy anyone can bake it yet so fancy and flavourful that it checks all boxes! 

Thank you Charlie! 

Tunisian Orange Cake Recipe

(based on 1 cake)

Cake ingredients 

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  • 50g breadcrumbs

  • 100g ground almonds

  • 200g caster sugar

  • 1 1/2 tsp baking powder 

  • 200ml sunflower oil

  • 4 eggs

  • Zest of 1/2 lemon

  • Zest of 1 orange

Syrup ingredients 

  • Juice of 1/2 lemon

  • Juice of 1 orange

  • 75g sugar

  • 2 cloves

  • 1 cinnamon stick

Cake recipe

  1. There is no need to preheat the oven so just get on with combining the eggs, oil and zest in a bowl.

  2. Once the wet mixture is fully combined add the breadcrumbs, ground almonds, sugar, baking powder and the zests. 

  3. Fully combine the ingredients and grease a cake tin with butter and greased paper. I recommend a simple circular tin as it is a very moist cake so doesn’t hold shapes well.

  4. Put the tin in a cold oven and then increase the temperature to 180 for 40 minutes. Remove once a cocktail stick comes out clean!

  5. Leave the cake in the tin once you take it out of the oven. Make the syrup while the cake is still hot. 

Syrup recipe

  1. Add all ingredients into a pan and on a low heat stir until all the sugar has dissolved.

  2. Let the syrup cool slightly and poke holes into the cake (still in the tin)

  3. Pour the syrup over the cake and leave to cool for 1 hour 

  4. Decorate with orange segments, orange/lemon peel or just a simple sprinkle of icing powder

Rovinya Sollitt

First Class graduate in 'Product Design and Manufacture' from the University of Nottingham. 

Freelancing for companies while working as an accountant in Airedale Hospital. Ongoing projects include: Logo and business design set up for local massage company; Design of Logo, Website and business cards for a New York City Actor; Collaboration with Californian business owner looking into medical bottles and containers; Collaboration with global banking corporation for 3D visual techniques. Looking for a permanent position in the design world. 

Design is my passion and my life but I also have a love for life itself including traveling, getting inspiration, snowboarding and volunteering.

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