Name: Tunisian Orange Almond Cake with Pistachios and Orange Glaze Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Tunisian
Ingredients: 1 1/2 Cups ground almonds; 1 1/2 Teaspoons baking powder; 4 Eggs; Zest of 1 orange; Zest of 1 lemon; 3/4 Cup caster sugar; 1 1/2 Teaspoons cinnamon; 3/4 Cup sunflower oil; Juice of 1/2 orange; Juice of 1/2 lemon; 2 Tablespoons sugar; 3/4 Cup orange juice (fresh); 1 Cup powdered sugar; 3-4 Tablespoons orange juice (fresh); Zest of 1 orange; 1/4 Cup pistachios, roughly chopped

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Introduction

This Tunisian Orange Cake is a delightful, moist treat bursting with citrus flavors and a hint of cinnamon. Made with ground almonds and fresh orange juice, it offers a unique twist on traditional cakes that’s perfect for any occasion.

The image shows a single-layer round cake with a light brown, soft texture, covered on top with white icing that drips down the sides in thin lines. The top is decorated with chopped pistachios and thin orange slices arranged in a fan shape in the center, with a sprig of fresh mint on top. Orange zest is scattered around the base of the cake on a silver platter placed on a colorful cloth, while whole pistachios and additional orange slices surround the cake. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups ground almonds
1 1/2 teaspoons baking powder
4 eggs
Zest of 1 orange
Zest of 1 lemon
3/4 cup caster sugar
1 1/2 teaspoons cinnamon
3/4 cup sunflower oil
Juice of 1/2 orange
Juice of 1/2 lemon
2 tablespoons sugar (for syrup)
1 cup powdered sugar
3-4 tablespoons fresh orange juice (for glaze)
Zest of one orange (for topping)
1/4 cup pistachios, roughly chopped (for topping)

Instructions

Step 1: Preheat your oven to 300°F (150°C). Grease and flour a 7-inch springform pan to prevent sticking.
Step 2: In a medium bowl, mix together the ground almonds, caster sugar, baking powder, and cinnamon until evenly combined.
Step 3: In a large bowl, whisk the eggs and sunflower oil together until the mixture becomes foamy, about 2 minutes. Stir in the orange and lemon zest.
Step 4: Gently fold the dry ingredients into the egg mixture until well combined, being careful not to overmix.
Step 5: Pour the batter into the prepared pan and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Remove the cake from the oven and transfer it to a wire rack to cool completely.
Step 7: While the cake cools, prepare the syrup. In a small saucepan over medium heat, combine the juice of half an orange, half a lemon, and 2 tablespoons of sugar. Bring to a simmer, then reduce heat to medium-low and cook for about 5 minutes until slightly reduced. Remove from heat and let cool.
Step 8: In a small bowl, whisk together the powdered sugar and 3-4 tablespoons of fresh orange juice until smooth to create the glaze.
Step 9: Once the cake is fully cooled, remove the sides of the springform pan. Place the cake on a serving plate and pour the cooled syrup evenly over the top.
Step 10: Drizzle the orange glaze over the cake, then sprinkle with chopped pistachios and additional orange zest. Serve and enjoy.

Tips & Variations

For a nuttier flavor, try substituting half of the ground almonds with ground hazelnuts or walnuts.
If you prefer a sweeter syrup, adjust the sugar quantity to taste or add a splash of honey.
Use organic citrus fruits to avoid bitter residues on the zest and enhance the flavor.
Serve with a dollop of whipped cream or Greek yogurt for added richness.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture. Leftover cake can be gently warmed in a low oven or microwave for a few seconds.

How to Serve

The image shows a round cake with one slice removed, revealing its light brown inside. The cake has a white glaze drizzled unevenly over the top and sides, with chopped pistachios sprinkled over the glaze. There are three thin orange slices placed on the top center, under a small cluster of fresh green mint leaves, adding a fresh look. Some orange zest is scattered lightly over the glaze, adding small orange dots. The cake sits on a metal silver tray on a white marbled surface, and a slice of orange is placed near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, neutral oils such as vegetable or light olive oil can be used if you don’t have sunflower oil. Avoid strongly flavored oils to keep the delicate citrus taste intact.

Is it possible to make this cake gluten-free?

This recipe is naturally gluten-free since it uses ground almonds instead of flour. Just ensure that your baking powder is gluten-free as well.