Tunisian Orange Cake

Tunisian Orange Cake

This recipe is from Charlotte Lampards wonderful cookbook “Charlotte’s Kitchen”. She tells me it’s her “go to” cake recipe and I believe her. Simple ingredients that are easy to combine to make a wonderful pudding. Beautifully moist (that will be the almonds) and gluten free too. I recently made it for one of my Tara’s Busy Kitchen tea parties and it went down a storm!

Tunisian Orange Cake
Serves 12
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Total Time
1 hr
Total Time
1 hr
  1. 200g caster sugar
  2. 150g ground almonds
  3. 1 level tsp baking powder
  4. 4 eggs
  5. Zest of one large orange
  6. Zest of one lemon
For the syrup
  1. Juice of one orange
  2. Juice of one lemon
  3. 1 cinnamon stick
  4. 8 cloves
  5. 75g sugar
  1. Line the 20cm round tin with baking parchment and preheat oven to 180C/gas 4.
  2. Mix the almonds, sugar, baking powder and orange and lemon zest. Whisk the eggs with oil and mix well into the dry ingredients. Pour into the prepared tin and bake in the preheated oven for 45-60 minutes until golden brown.
  3. Make the citrus syrup by bringing the ingredients gently to the boil and simmer for three minutes. Leave to infuse. Leave the cake in the tin for 10 minutes and then turn out.
  4. Turn the cake upside down on your serving plate. It presents a better surface that way. Pour over the syrup. Place the cinammon stick in the middle and the cloves around the outside.
  1. Serve with a dollop of cream, creme fraiche, mascarpone or vanilla ice cream. Whatever takes your fancy.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/

4 thoughts on “Tunisian Orange Cake

  1. Hi Tara,
    I love this recipe, I think you might have forgotten to include how much oil to use though.. I guessed 200ml and the cake turned out lovely!

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