Tunisian twist

Zakia’s orange cake

Zakia’s orange cake

Serves 12

  • 2/3 cup (5 1/4fl oz / 150ml) orange juice
  • 2/3 cup (5 1/4fl oz / 150ml) extra virgin olive oil
  • 1cup (7oz/200g) superfine (caster) cane sugar
  • 1 1/4 cups (9oz / 250g) pastry flour
  • 3 medium eggs
  • 2 1/4tsp (1/3oz/10g) baking powder (conventional or natural)
  • 1 pinch of salt
  • 4 tbsp orange zest
  • 3 tbsp sesame seeds of your choice or mixed
  • 1 9in (24cm) cake pan

This orange and EVOO cake is a Mahjoub family typical winter recipe. It’s important to use organically grown oranges, since the whole fruit is called for.

  1. Preheat the oven to 325°F (160°C).
  2. Carefully zest an orange then set the zest aside.
  3. In the bowl of a stand mixer fitted with the whisk
    attachment, beat the eggs and sugar until pale yellow.
  4. With a spatula, mix in the orange juice, zest, olive oil, sifted flour, and baking powder. Mix well.
  5. Grease a springform pan with butter or extra virgin oil then spoon in the batter.
  6. Sprinkle the top with sesame seeds.
  7. Bake for 45 minutes. Watch carefully from 40 minutes onwards, making sure it does not brown too much.
  8. Let cool for 15 minutes before turning out.