Tunisian Orange Cake

Name: Tunisian Orange Cake
Yield: 12
Cuisine: Tunecina
Ingredients: 280 g Wheat flour; 4 Egg; 75 ml Olive oil; 1 tablespoon Baking Powder; 300 g Caster Sugar; 2 teaspoons Vanilla Extract; 1 Orange

Fácil

Contains allergens

Cereales con glutenHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein8 %5 g
Carbs68 %45 g
Fat24 %7 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	263 kcal	317 kcal
Protein	5 g	6 g
Carbs	45 g	54.2 g
Fat	7 g	8.4 g

One serving is about 83 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty26/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Tunisian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Tunisian

Ingredients

280 g Wheat flour
4 Egg (large)
75 ml Olive oil
1 tablespoon Baking Powder
300 g Caster Sugar
2 teaspoons Vanilla Extract
1 Orange (large)

Instructions

Preheat oven to 190 C / Gas 5. Grease a 23cm round springform tin.
Cut off the hard bits from the top and bottom of the orange. Slice the orange and remove all seeds. Puree the orange with its peel in a food processor. Add one third of the sugar and the olive oil and continue to mix until well combined.
Sieve together flour and baking powder.
Beat the eggs and the remaining sugar with an electric hand mixer for at least five minutes until very fluffy. Fold in half of the flour mixture, then the orange and the vanilla, then fold in the remaining flour. Mix well but not for too long.
Pour cake mixture into prepared tin and smooth out. Bake in preheated oven for 20 minutes. Reduce the oven temperature to 160 C / Gas 2 and bake again for 30 minutes Bake until the cake is golden brown and a skewer comes out clean. Cool on a wire cake rack.