Tunisian Orange Almond Cake with Pistachios and Orange Glaze Recipe
This Tunisian Orange Cake is a moist, flavorful dessert featuring ground almonds, citrus zest, and a delicate orange syrup glaze. Perfectly spiced with cinnamon and enhanced by a crunchy pistachio topping, it offers a delightful balance of sweet and tangy notes in every bite.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tunisian
- Diet: Gluten Free
Ingredients
Scale
Cake
- 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
Syrup
- 2 Tablespoons sugar
- 3/4 Cup orange juice (fresh)
Glaze and Topping
- 1 Cup powdered sugar
- 3–4 Tablespoons orange juice (fresh)
- Zest of 1 orange
- 1/4 Cup pistachios, roughly chopped
Instructions
- Prepare Pan and Oven: Grease and flour a 7 inch springform pan to prevent sticking. Preheat your oven to 300°F (150°C) to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine ground almonds, caster sugar, baking powder, and cinnamon, evenly distributing the leavening and spices.
- Whisk Wet Ingredients: In a large bowl, vigorously whisk the eggs and sunflower oil until foamy, which should take about 2 minutes. Then stir in the zest of the orange and lemon for a fresh citrus aroma.
- Combine Mixtures: Gently fold the dry almond mixture into the whisked eggs and oil until just combined, forming a smooth batter without overmixing.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for approximately 1 hour and 15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the cake from the oven and transfer it to a wire rack to cool completely before glazing.
- Make the Syrup: In a small saucepan over medium heat, combine the orange juice and sugar. Bring to a simmer and then reduce to medium-low, allowing the syrup to reduce and thicken for about 5 minutes. Remove from heat and let cool.
- Prepare the Glaze: In a small bowl, whisk the powdered sugar with 3-4 tablespoons of fresh orange juice until smooth and pourable.
- Assemble and Serve: Once cooled, carefully remove the sides of the springform pan and transfer the cake to a serving plate. Pour the cooled syrup evenly over the cake to soak it. Drizzle the orange glaze on top, then garnish with chopped pistachios and fresh orange zest for added texture and color. Serve immediately.
Notes
- Ensure the eggs and oil are well whisked to incorporate air for a light texture.
- Baking at a low temperature helps achieve a moist crumb without overbrowning.
- The syrup and glaze add moisture and a burst of citrus flavor; don’t skip these steps.
- This cake stays fresh for 2-3 days if stored in an airtight container in the refrigerator.
- Pistachios can be substituted with other nuts like almonds or walnuts if preferred.
Keywords: Tunisian orange cake, almond cake, citrus syrup cake, gluten free cake, moist orange cake
