Recipe: Oriental orange cake (gluten-free)

Today, we’re sharing with you our favorite recipe for a moist cake with an intense orange flavor. Close your eyes: you’re in Tunisia!


  • 2 large juicing oranges (untreated)

  • 6 eggs

  • 250 grams almond powder

  • 250 grams caster sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground cardamom (optional)

Wash and brush the oranges. Place whole oranges (with peel) in a large pot of water, covered, for 2 hours. Drain and leave to cool. You can do this the day before. Cut the oranges into large chunks and remove the seeds. Blend the oranges to obtain a lumpy, compact purée. Add the remaining ingredients. Mix to a fairly liquid paste. For those who like it, you can add a teaspoon of ground cardamom to the mix. Butter and flour a springform pan. Pour in the dough and tap to smooth the surface of the mixture. Bake at 180° C. for one hour. Twenty minutes before the end of baking time, cover the tin with aluminum foil to prevent the top of the cake from burning. Leave to cool in the mould. Serve at room temperature.

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