This Tunisian-inspired orange and almond cake is a tender, fragrant bake made with whole cooked oranges, ground almonds, and fine semolina. It is served in slim slices with tea or coffee, and its moist crumb and bright citrus flavor make it a good make-ahead dessert; recipes and family versions vary across the region.
Ingredients
- 2 medium thin-skinned oranges, about 14 oz (400 g) total; preferably unwaxed
- 6 cups water (1.4 L), for simmering the oranges
- 5 large eggs, at room temperature
- 1 cup granulated sugar (200 g)
- 1 ½ cups finely ground almond flour (150 g)
- ½ cup fine semolina (85 g)
- 1 teaspoon baking powder (4 g)
- ¼ teaspoon fine salt (1.5 g)
- 1 tablespoon orange blossom water (15 ml), optional
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon neutral oil or softened butter (5 ml or 5 g), for greasing the pan
- ⅓ cup sliced almonds (30 g), for topping
- 1 tablespoon powdered sugar (8 g), optional, for serving
Instructions
- Prepare the pan and oven. Grease the base and sides of a 9-inch (23 cm) springform pan and line the base with parchment. Heat the oven to 350°F (175°C). Set a rack in the middle. If your springform pan tends to leak, place it on a rimmed baking sheet; do not wrap it in foil, since the cake is baked without a water bath.
- Simmer the oranges. Scrub the oranges well and put them whole in a medium saucepan with 6 cups (1.4 L) water. Bring to a boil, then lower the heat, cover partly, and simmer gently for 45 minutes, turning the fruit once or twice. They should be very soft when pierced with a knife. Add a little hot water if needed to keep them mostly submerged.
- Cool and puree the fruit. Lift the oranges onto a plate and leave them until cool enough to handle, about 20 minutes. Cut them into quarters, remove any visible seeds, and discard the cooking water. Put the orange pieces, peel included, in a food processor and blend to a mostly smooth puree. A few tiny flecks of peel are fine. If you do not have a processor, chop the soft oranges very finely and mash them thoroughly; the texture will be less uniform.
- Mix the dry ingredients. In a medium bowl, whisk together the almond flour, semolina, baking powder, and salt. Break up any lumps in the almond flour so the cake bakes evenly. Keep the bowl nearby while you beat the eggs.
- Whip the eggs and sugar. In a large bowl, beat the eggs and granulated sugar with a hand mixer for 3 to 4 minutes, until pale, thick, and increased in volume. A whisk works too, but may take about 6 minutes of vigorous beating. This step helps give the cake lift because the recipe contains no wheat flour.
- Finish the batter. Beat in the orange puree, orange blossom water if using, and vanilla until combined. Add the dry mixture and fold gently with a spatula just until no dry patches remain. Avoid vigorous mixing after adding the semolina, which can make the crumb heavier. Scrape the batter into the prepared pan and smooth the top.
- Top and bake. Scatter the sliced almonds evenly over the batter. Bake for about 45 minutes, rotating the pan once after 30 minutes if your oven browns unevenly. The cake is ready when the top is deep golden, the center feels set, and a skewer inserted near the middle comes out with a few moist crumbs but no wet batter. Check that the center reaches at least 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes; if it has not, continue baking and check again in 5-minute increments. If the almonds brown too quickly, loosely cover the top with foil for the remaining bake.
- Cool before slicing. Set the pan on a rack and leave the cake to cool for 20 minutes. Run a thin knife around the edge, release the springform ring, and let the cake cool completely on the rack, about 1 hour 10 minutes more. The crumb firms as it cools, so wait before cutting neat slices. Dust lightly with powdered sugar just before serving, if you like.
Tips
- Choose the right oranges. Thin-skinned oranges are easier to puree and tend to give a less bitter result than thick-skinned fruit. Scrub the peel carefully, especially if the oranges are waxed. Simmering softens the peel and mellows its sharpness, but it does not remove every trace of bitterness.
- Measure the dry ingredients accurately. Spoon almond flour and semolina into measuring cups and level them rather than packing them down. Too much semolina can make the cake dry and coarse; too much almond flour can weigh down the egg foam.
- Keep the egg mixture airy. Beat the eggs and sugar until visibly pale and thick, then fold in the dry ingredients gently. Do not worry if the batter seems looser than a conventional butter cake batter; the orange puree makes it naturally moist.
- Use a practical substitute thoughtfully. If fine semolina is unavailable, use an equal weight of fine cornmeal for a slightly more noticeable grain, or use more almond flour for a softer, less structured cake. Orange blossom water is optional; leaving it out makes the orange flavor more direct, while a little finely grated orange zest can add extra aroma.
Serving Suggestions
Serve the cake at room temperature, when its orange aroma is clear and the crumb has had time to settle. Cut it into slim wedges because almond flour makes it rich and satisfying without needing a large portion. A light dusting of powdered sugar is enough for a simple finish; for a more festive presentation, add a few extra toasted sliced almonds and thin curls of orange zest just before bringing it to the table.
For a tea-time plate, pair each slice with unsweetened mint tea, black tea, or coffee. As a dessert, offer plain thick yogurt or lightly whipped cream on the side, keeping the topping separate so guests can choose. Fresh orange segments or a few berries add a fresh contrast, while a small spoonful of softly whipped cream makes the cake feel more celebratory. Avoid pouring syrup over the whole cake: the fruit puree already gives it a moist texture, and extra liquid can make slices difficult to lift.
Variations
Make it more almond-forward: Replace the vanilla with an additional ½ teaspoon (2.5 ml) almond extract, or use a small amount of finely chopped toasted almonds in the batter. Almond extract can be intense, so do not add a large splash. Keep the sliced almonds on top for a crisp contrast to the tender interior.
Add warm spice: Whisk ½ teaspoon (1 g) ground cinnamon or ¼ teaspoon (0.5 g) ground cardamom into the dry ingredients. These spices complement the citrus without changing the method. Start with the smaller amount if you want the orange to remain the dominant flavor.
Make it without semolina: Replace the ½ cup (85 g) semolina with ½ cup (50 g) additional almond flour by weight only if you are comfortable with a softer, more delicate crumb. The cake may take a few minutes longer to set, so rely on the center and skewer checks rather than the clock alone. Semolina gives a subtle grain and a little extra structure, so the result will not be identical.
Use lemon or mandarins: For a sharper citrus note, replace one orange with a medium lemon, simmering it until very tender. The cake will taste more tart and may have a stronger peel flavor. Small mandarins can also work; use enough fruit to reach roughly the same combined weight, and remove seeds before pureeing.
Storage and Reheating
Once completely cool, store the cake covered in the refrigerator for 3 to 4 days. Refrigerate it within 2 hours of baking or serving, and keep it in an airtight container or well wrapped so it does not absorb other refrigerator odors. Because it contains eggs and cooked fruit puree, do not leave it at room temperature overnight. The cake is also enjoyable chilled, though its texture is softer and its citrus aroma is more noticeable after it has sat at room temperature for about 20 minutes before serving.
To freeze, wrap individual slices or the whole cooled cake tightly, then place them in a freezer-safe container for up to 2 months for best quality. Thaw wrapped slices in the refrigerator overnight, or thaw a whole cake in the refrigerator for several hours. For a gently warmed slice, microwave it for 10 to 15 seconds, checking before adding more time; overheating can make the almond crumb rubbery. If reheating a larger portion, warm it in a 300°F (150°C) oven until just pleasantly warm, rather than trying to crisp it like a dry sponge cake.
Frequently Asked Questions
Does this Tunisian orange and almond cake contain flour?
This version contains no wheat flour, but it does include semolina, which is made from wheat and is not gluten-free. For a gluten-free version, use a certified gluten-free fine cornmeal or replace the semolina with almond flour; the crumb will be softer and less structured. Check the labels on all packaged ingredients if avoiding gluten is important.
Why simmer the oranges whole instead of using juice?
Whole oranges contribute juice, pulp, zest, and softened peel in one ingredient. Simmering makes the peel tender enough to puree and gives the cake a rounded citrus flavor that juice alone cannot provide. Juice by itself would add liquid but not the same aroma or body, so it is not a direct substitute.
Can I make the orange puree ahead?
Yes. Cool the puree promptly, transfer it to a covered container, and refrigerate it for up to 2 days before baking. Bring it out while you prepare the pan and ingredients, then use it cool or close to room temperature. Do not leave it unrefrigerated for an extended period.
Why did my cake sink in the middle?
A slight dip can happen as a moist almond cake cools, but a deep sink usually means the center was not set before it came out of the oven, the eggs were not beaten enough, or the batter was overmixed after the dry ingredients were added. Check the middle with a skewer and thermometer, and avoid opening the oven during the first 30 minutes of baking.
Can I bake it in a regular cake pan?
A 9-inch (23 cm) round springform pan is convenient for removing this tender cake, but a well-greased and parchment-lined 9-inch round cake pan also works. Let the cake cool in the pan for 20 minutes, then turn it out carefully onto a rack. Do not use a much smaller pan, since the deeper batter may need substantially longer to cook through.
Is orange blossom water necessary?
No. Orange blossom water adds a floral aroma often associated with North African and Middle Eastern sweets, but it is easy to omit if you cannot find it or prefer a straightforward orange flavor. Use only the listed tablespoon; adding much more can make the cake taste perfumed rather than citrusy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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