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Tunisian Orange Cake

Published on July 25, 2015 by Elizabeth 27 Comments
Last Updated on January 28, 2019

Jump to Recipe Print Recipe

A light and fluffy gluten free orange and almond cake soaked in citrus syrup.

Tunisian Orange Cake

I had a proper day off yesterday.

I woke early with no imminent deadlines to worry about, it wasn’t raining, and I could fill my day with what I pleased.

It was bliss!

I spent most of the day pottering about in the kitchen. The sun was supposed to be shining brightly later on that day so I made some homemade lemonade for the kids, freezing some of it into fruit packed ice lollies. This left me with a load of lemon pulp that I didn’t want to throw away.

Tunisian Orange Cake

I fancied baking a cake with that lemon pulp. I began preparing the Tunisian Orange Cake recipe which has been written in my little notebook for nigh on 15 years. It was given to me by the lovely Bo Simmons who used to own The Olive Tree cafe in the Toll Clock Shopping Centre in Lerwick, Shetland. This cake is still served in that cafe.

The recipe calls for 50 grams of either bread crumbs or polenta, and I have always made this cake with polenta – the coarse variety, with much success. It gives a nice yellow hue and pleasant texture to the cake.

This time, however, I used up three heel ends (one seedy brown, two white) of some gluten-free bread I’d been sent to try out a few months ago. See how I never throw anything away? Who else keeps three bread heels in their freezer just in case they might come in handy in the future?

Zyliss BreadCrumbs

I whizzed them up into breadcrumbs remarkably easily in my new Zyliss Easy Pull Food Processor (I’ve got a giveaway for one of these and a Zyliss knife set running until the 3rd of August if you fancy your chances at winning one!). I was really impressed with how quickly the blades cut through the 100% frozen ends to make a nice, fine breadcrumb, ideal for cake baking!

I ended up not using the lemon pulp as I was worried all the pith would make the cake bitter, and after making the lemonade I was out of lemons, so I only used orange zest and juice this time.

The original recipe also calls for caster sugar in the cake, which I replaced with golden caster sugar as I’m trying to empty the packets in my cupboard. I was also trying to use up the eggs in my fridge as I was expecting another dozen of gorgeous Shetland free range eggs to arrive in my veg box that afternoon. This recipe uses four – ideal for a fridge clear out!

Tunisian Orange Cake

The cake turned out beautifully!

I will be making this cake with breadcrumbs instead of polenta from now on – it is such a light and fluffy cake and soaking it in the citrus syrup takes it to a whole new exotic level. I don’t know how authentically African this cake recipe is, and I’m not sure where the original recipe actually came from, but regardless, it’s a gorgeous cake – remarkably light for being gluten-free.

Tunisian Orange Cake

Tunisian Orange Cake

An incredibly light and fluffy gluten free cake soaked in citrus syrup.
0 from 0 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings

Ingredients

For the cake

  • 50 grams gluten free bread crumbs or polenta
  • 200 grams golden caster sugar
  • 100 grams ground almonds
  • 1.5 tsp baking powder
  • 200 ml sunflower oil
  • 4 large eggs
  • 1 lemon zested
  • 1 orange zested

For the syrup

  • 1 lemon juice only
  • 1 orange juice only
  • 75 grams caster sugar
  • 2 whole cloves
  • 1 cinnamon stick

Instructions

  • Lightly grease an 8 inch round cake tin and line the bottom with baking paper. Don't preheat the oven!
  • Combine the bread crumbs, golden caster sugar, ground almonds and baking powder together in a medium sized bowl.
  • Whisk together the sunflower oil and eggs until light and fluffy and add it to the dry ingredients.
  • Add the citrus zests and combine well.
  • Spoon into the prepared tin and place into a cold oven.
  • Set the temperature for 180 C/ 160 C fan and bake for 45-50 minutes.
  • Meanwhile, prepare the citrus syrup.
  • Put the lemon and orange juices into a small saucepan along with the sugar and spices. Bring slowly to a rolling boil.
  • Simmer for two minutes and then set the pan aside to cool.
  • Allow the cake to cool for five minutes after removing it from the oven and pour over the syrup. Leave to cool completely.
  • This cake is delicious with yogurt or creme fraiche as a dessert.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

Products from Amazon.co.uk

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    Was: £25.99
  • SchƤr Gluten Free Wholesome Seeded Loaf, 300 g
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OTHER GLUTEN FREE CAKES YOU MIGHT LIKE

Gluten Free Coconut Rice Pudding Cakelets by The Crafty Larder
Flourless Orange Cake with Honeyed Raspberry Coulis by The Gluten Free Alchemist
Gluten Free Raspberry Chocolate Cake by Sew White

You might also like this Cassava Cake by Recipes from a Pantry. It only has 2 tbsp flour in the topping which I’m sure can be substituted for gluten free flour.

 

Elizabeth’s Kitchen Diary was sent a Zyliss Easy Pull Food Processor for review. All thoughts and opinions expressed are our own. This is not a paid post.

Filed Under: All Manner of Sweet Things, Baking, Cake, Gluten Free, No Waste Food Challenge, Recipe

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Comments

  1. Carol says

    October 15, 2017 at 4:36 am

    This is an alternative to the original Tunisian cake recipe. However, using Polenta instead of breadcrumbs makes it Gluten-free. I’ll stick with Polenta (also use olive oil) for health and taste reasons.

    Reply
  2. Kate | Veggie Desserts says

    September 13, 2017 at 12:57 pm

    What a gorgeous cake! A perfect showcase for the lovely citrus flavour.

    Reply
  3. Andrew Petrie says

    April 4, 2016 at 10:48 am

    A great recipe and the texture will be fantastic.

    Reply
  4. Herbert Appleby says

    September 22, 2015 at 10:25 pm

    what a mouth watering cake!!!

    Reply
  5. Sarah Cooper says

    September 16, 2015 at 11:03 am

    This looks wonderful!

    Reply
  6. Francine Lamoriello says

    August 18, 2015 at 5:05 pm

    Can you tell me if ground almonds is the same as almond flour or almond meal? Could all of these be used in this recipe? Thank you

    Reply
    • Elizabeth says

      August 18, 2015 at 5:13 pm

      Ground almonds tend to be a bit more coarse than almond flour or almond meal, but it would be well worth experimenting! I don’t see why not. šŸ™‚

      Reply
  7. Heather Haigh says

    August 15, 2015 at 1:51 am

    Cake I can eat without making substitutions and it sounds and looks fantastic! Will certainly have to give this one a go. Thank you.
    Heather Haigh recently posted…Meal Plan MondayMy Profile

    Reply
  8. Nazima Pathan says

    August 9, 2015 at 10:12 pm

    ooh I do love a good orange cake – I add cardamom to mine. This one sounds delicious with cinnamon and cloves. Perfect!

    Reply
  9. bev says

    August 9, 2015 at 11:05 am

    definitely on the list to make

    Reply
  10. jenny says

    July 28, 2015 at 11:09 pm

    This looks absolutely amazing and delicious. I have pinned it for later to try out. Popping over from #recipeoftheweek
    jenny recently posted…Salted Oreo Cookie Bars RecipeMy Profile

    Reply
  11. Ness says

    July 28, 2015 at 10:53 pm

    I love cakes with orange in. You get such a lovely tang to them and they are so moist. The spices must added another dimension to the flavour.
    Ness recently posted…Sunday Snap – Salvation Army CitadelMy Profile

    Reply
  12. West Essex Mums says

    July 28, 2015 at 3:41 pm

    I’m always looking for new gluten-free recipes for my cousin – this looks delicious! #RecipeoftheWeek
    West Essex Mums recently posted…Cooking with kids: Easy seedy, chocolate-chip banana bread recipeMy Profile

    Reply
  13. Kirsty Hijacked By Twins says

    July 28, 2015 at 8:30 am

    Oh wow this looks like such a deliciously moist cake, I love citrus cakes so would love this x #recipeoftheweek
    Kirsty Hijacked By Twins recently posted…Shiitake Mushroom, Kale and Bacon SpaghettiMy Profile

    Reply
  14. John says

    July 27, 2015 at 5:10 pm

    Looks absoluty delicious…..

    Reply
  15. Jean McRae says

    July 27, 2015 at 3:52 pm

    A wonderful cake. I want to try

    Reply
  16. Alison says

    July 27, 2015 at 1:13 pm

    That looks gorgeous. I have never used polenta but I must try
    Alison recently posted…Making Iced Coffee with Beanies CoffeeMy Profile

    Reply
  17. Camilla says

    July 27, 2015 at 9:54 am

    Fabulous cake, I can just imagine it’s lovely citrus rich dense flavour:-)
    Camilla recently posted…Caramelised Courgette SoupMy Profile

    Reply
  18. Kate | The Veg Space says

    July 26, 2015 at 8:55 pm

    What a stunning-looking cake! Bet that tastes absolutely delicious. Great recipe!
    Kate | The Veg Space recently posted…Recipe: Mini Picnic Quiche BitesMy Profile

    Reply
  19. Dannii @ Hungry Healthy Happy says

    July 26, 2015 at 5:51 pm

    What a lovely light cake, and it sounds like it is full of flavour too. I love that you could use polenta as well.
    Dannii @ Hungry Healthy Happy recently posted…Comment on Friday Favourites: Amazing Eats, Ducks, Pantry and Steps by DanniiMy Profile

    Reply
  20. Dom says

    July 26, 2015 at 8:55 am

    what a divine texture to that cake and so incredibly moist too… I adore cakes like this and in fact have something similar waiting to be posted on the blog… it’s those oranges they call to me!
    Dom recently posted…courgette, lemon thyme and gem lettuce summer soupMy Profile

    Reply
  21. Bintu | Recipes From A Pantry says

    July 26, 2015 at 7:55 am

    What I would not give to have a slice of this for breakfast – esp as I have the Zyliss easy pull too so can try and whip up my own breadcrumbs pretty quickly.
    Bintu | Recipes From A Pantry recently posted…Chilli and Herb Baked Feta CheeseMy Profile

    Reply
  22. bakingaddict says

    July 25, 2015 at 11:17 pm

    This looks like a really moist and citrusy cake and it’s gluten free as well! Please send a slice over. Thanks for entering AlphaBakes- completely acceptable.
    bakingaddict recently posted…Blueberry and white chocolate buttermilk sconesMy Profile

    Reply
  23. Kate - gluten free alchemist says

    July 25, 2015 at 9:35 pm

    What a wonderfully sticky-looking cake. Love that it is GF too. It would be perfect at Christmas me thinks!!!
    Kate – gluten free alchemist recently posted…Oat, Peanut & Choc Chip Cookies – with a little help from Delicious AlchemyMy Profile

    Reply
  24. ana says

    July 25, 2015 at 11:10 am

    I have never been a fan of polenta but this cake might just change my mind. It looks so good!
    ana recently posted…The Colour WheelMy Profile

    Reply
  25. Olivia Jade Thristan says

    July 25, 2015 at 10:47 am

    You’ve made me SO hungry right now, I could happily eat that! Please send me a piece šŸ˜‰ x

    Reply

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  1. Fabulously fruity recipes for Tu B'Shevat - Family-Friends-Food says:
    January 19, 2016 at 12:44 pm

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About Elizabeth

Mum of three, daydream adventurer, OU Life Sciences graduate, fitness enthusiast, ex-pat Canadian & quite possibly Britain's most northerly food blogger. Read More…

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