Introduction:
This Olive Oil and Orange Cake is a moist and fragrant dessert that showcases Tunisia’s abundant citrus groves and high-quality olive oil. Olive oil cakes have a long history in Mediterranean baking, offering a healthier alternative to butter while providing a unique, rich flavor.
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup Tunisian olive oil
- Zest of 2 oranges
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, beat the eggs. Whisk in the Tunisian olive oil, orange zest, orange juice, and vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake: Pour the batter into the prepared cake pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.
Tips:
- This moist cake pairs well with a cup of tea or coffee.
- For added flavor, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
