The Yummiest Cake

I tend to serve this cake over retreat weekends. It doesn’t matter which season, the cake is always well received and totally enjoyed by our retreat guests. A firm favourite and a recipe that’s requested time and again.

Tunisian Orange Cake


Vegetarian and Dairy Free

10 generous slices


50g slightly stale white breadcrumbs or

50g gluten free breadcrumbs from the crusts of a white loaf

200g caster sugar

100g ground almonds

11/2 tsp baking powder (GF if needed)

200 ml sunflower oil

4 eggs

Zest of 1 large unwaxed orange, finely grated

Zest of 1/2 unwaxed lemon, finely grated


Citrus syrup

Juice of 1 unwaxed orange

Juice of 1/2 unwaxed lemon

75g sugar

2 cloves

1 cinnamon stick


To serve

Cream, Greek yoghurt or crème fraiche


You'll need a 20.5cm round tin - 5cm deep. Alternatively you can use a silicone cake mould.


If using a tin, cover the bottom and sides of your tin with greaseproof paper, then lightly grease and flour the tin.


Mix the breadcrumbs with the caster sugar, almonds, and baking powder. In another bowl whisk the oil with the eggs, pour into the bowl with the dry ingredients and mix well. Add the orange and lemon zest and combine. Pour the mixture into the prepared tin or mould. Place into a cold oven, and turn on the heat to180c/gas mark 4.


Bake for 45-60 minutes or until the cake is golden brown. A skewer inserted into the centre should come out clean. Allow the cake to cool for 10 minutes before turning it out onto a plate.


Meanwhile make the citrus syrup. Put all the ingredients into a stainless steel saucepan, bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 3 minutes. While the cake is still warm, pierce the top all over with a skewer or cocktail stick. Spoon the hot syrup over the cake and leave to cool.


Spoon the excess syrup back over the cake every now and then until it is all soaked up. I leave the cinnamon stick and cloves on the top of the cake for decoration.


Serve with softly whipped cream or either thick Greek yogurt or crème fraiche. Enjoy.


I first started using this recipe from Darina Allen’s, Ballymaloe cookery course book but the original recipe belongs to Sophie Grigson.




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