Tunisian Orange Cake

Ingredients

• 1orange, large; whole orange pureed with peel — remove hard bits from top and bottom, remove seeds
• 300 gcaster sugar, superfine sugar; one third mixed with orange puree, remainder beaten with eggs
• 75 mlolive oil
• 280 gall-purpose flour
• 1 tbspbaking powder
• 4eggs, large
• 2 tspvanilla extract

Method

1. 1

   Preheat oven to 190C / Gas 5. Grease a 23cm round spring-form tin.

2. 2

   Cut the hard bits from the top and bottom of the orange. Slice and remove all seeds. Puree the whole orange including the peel in a food processor. Add one third of the sugar and the olive oil and blitz until well combined.

3. 3

   Sift together the flour and baking powder.

4. 4

   Beat the eggs with the remaining sugar using an electric hand mixer for at least 5 minutes until very light and fluffy.

5. 5

   Fold in half the flour mixture, then the orange mixture and vanilla extract, then fold in the remaining flour. Mix well but briefly.

6. 6

   Pour into the prepared tin and smooth the surface. Bake for 20 minutes at 190C.

7. 7

   Reduce temperature to 160C / Gas 2 and bake for a further 30 minutes until golden brown and a skewer comes out clean.

8. 8

   Cool on a wire rack before serving.