Khobzet Borgden - Tunisian Orange Cake

Tap an ingredient or step to check it off.

1. 1Step 1: Preheat oven to 180℃ fan.
2. 2Step 2: Grease with butter a 20cm springform tin (or other cake tin of similar size).
3. 3Step 3: Sift your flour and baking powder into a bowl.
4. 4Step 4: Zest at least two of the oranges (all three if you really want a bitter orange flavour).
5. 5Step 5: Slice one of the zested oranges into rounds (I needed five rounds to fit onto my 20cm springform tin). Squeeze the juice out of the rest of this orange and the other two: you should get around 200ml. If the yield is substantially less, you might want to add some orange juice from elsewhere (or from a fourth orange if you have one).
6. 6Step 6: Put the eggs and 100g of granulated sugar into the bowl of your stand mixer and mix at high speed until well blended.
7. 7Step 7: Add the orange zest and 100g of the orange juice and mix until well blended.
8. 8Step 8: Add the oil and mix until well blended.
9. 9Step 9: Add the flour and baking powder and mix until you have a smooth batter.
10. 10Step 10: Pour the batter into your tin. Arrange the orange slices over the top, pressing each slightly in so that it's level with the batter.
11. 11Step 11: Put your tin into the oven and bake for around 30-35 minutes until a skewer comes out clean.
12. 12Step 12: Meanwhile, make a syrup: put your remaining 50g of sugar and 100ml (approximately) of orange juice into a saucepan, bring to the boil, stirring frequently.
13. 13Step 13: Cook until the syrup is thick (if you're using a sugar thermometer, aim for around 105℃).
14. 14Step 14: When the cake is done, leave it to cool for a couple of minutes, then drizzle the syrup you should try to get the rest absorbed into the cake.
15. 15Step 15: Take off the outside of the springform tin and then cool the cake on a rack.