Tunisian Orange and Olive Oil Cake
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Tunisian Orange and Olive Oil Cake is made with a large orange that is ground into a pulp plus extra virgin olive oil
  • 1 very large seedless orange (320 grams)
  • 2 large eggs
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup plus 1 tablespoon extra virgin olive oil (130 grams)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups plus 1 tablespoon all-purpose flour (290 grams)
  1. Preheat oven to 350 degrees F. Grease and flour a 6 inch Bundt pan or a 9 inch round cake pan.
  2. Cut the ends off the orange and then cut it into quarters. Put quarters in a food processor and grind into a pulp. Set aside.
  3. In a mixing bowl, whisk together the eggs and sugar. Add the olive oil and whisk until blended, then whisk in the orange pulp. Next, stir in the salt and baking powder, making sure the baking powder is evenly distributed and doesn’t clump, then add the 2 cups of flour and stir until blended.
  4. Pour batter into pan and bake at 350 for 35 minutes or until a pick inserted comes out clean. Allow cake to cool for about 10 minutes in the pan, then carefully invert. Let cool, then dust cake with powdered sugar and serve with sweetened whipped cream and fruit.
Recipe by Cookie Madness at https://www.cookiemadness.net/2017/12/04/tunisian-orange-olive-oil-cake/