Tunisian Orange and Olive Oil Cake is made with a large orange that is ground into a pulp plus extra virgin olive oil
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 8
Author Cookie Madness
Ingredients
1very large seedless orange320 grams
2large eggs
1cupgranulated sugar200 grams
½cupplus 1 tablespoon extra virgin olive oil130 grams
½teaspoonsalt
1tablespoonbaking powder
2cupsplus 1 tablespoon all-purpose flour290 grams
Instructions
Preheat oven to 350 degrees F. Grease and flour a 6 inch Bundt pan or a 9 inch round cake pan.
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.
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.
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.