Try out this Tunisian legend

Kandla Nijhowne

North African cuisine is rather unique in character with influence of Turkey, Arab and Mediterranean cultures. Their orange cakes are legendary though I would place them under the category of desserts. They are sticky, moist and echo ‘orange’ in block capitals. They are whipped up in a jiffy and are delicious served with a dollop of cream.

(Nijhowne is a Chandigarh-based culinary expert)

Tunisian orange cake

• 200 gm powdered sugar
• 80 gm ground almonds
• 70 gm breadcrumbs
• 1 and 1/2 tsp baking powder
• 4 egg
• 1 tsp vanilla
• 200 ml refined oil
• zest of 1 orange and 1 lemon

Method

• Turn on the oven to 180 degree C.
• Use a deep bowl to manually mix breadcrumbs, ground almonds, sugar and baking powder.
• Add zests, eggs, vanilla and oil. Stir briskly to mix.
• Pour the batter into a greased and lined tin, then bake for 45-55 minutes.
• In the meanwhile cook together 1 cup orange juice with 75 gm sugar, a spoonful of zest, 3 cloves and a cinnamon stick. Simmer till infused (5 minutes).
• Remove when the skewer test shows a dry result but not too dry.
• Unmould and poke little holes all over the cake, then drizzle the strained syrup all over the surface.
• Serve sliced, with a dollop of whipped cream and a sprinkling of slivered pistachios.

Note: Do not pre-heat the oven beyond 5-10 minutes. The traditional cake is actually placed in a cold oven which is then switched on! I haven’t ever been courageous enough to attempt that!