14 July 2018

Weekend Cooking: Tunisian Orange Olive Oil Cake

Tunisian Orange and Olive Cake RecipeSummertime, and the livin' is easy . . . and full of cake. Between our travels and warm-weather entertaining, we sure have been eating a lot of baked goods lately.

I've baked two small snacking cakes in the last week, and because both were hits, I want to share the recipes with you. (Plus, if I post them here, I won't lose them.) Today I'll post the first one, and next week, I'll type out the other.

The first cake recipe came from the Zingerman's Bakehouse cookbook by Amy Emberling and Frank Carollo (with photographs by Antonis Achilleos), which was published by Chronicle Books last fall.

You might remember the coffee cake recipe I posted last month (Sour Cream Lemon Poppy Seed Coffee Cake), which also came from this cookbook. I really do intend to write a full review of the book, especially because the publicist so nicely sent me a copy, but the short version is this: If you like to bake bread, sweets, snacks, pizza, and so on, you'll like this cookbook.

Zingerman's is a deli and bakery located in Ann Arbor, Michigan. My family has been to their stores and restaurant many times, though my visits have been limited because it opened years after I moved away from the area. Locally, Zingerman's Bakehouse is the go-to place for good rye bread and challah, but their stores have a national (and likely international) reputation for good food and good products.

Anyway, I love citrus, and the following recipe kept calling to me. I took it to a dinner party, and everyone liked the cake and appreciated that it wasn't overly sweet. It worked well for dessert, for an afternoon treat, and with coffee in the morning. The recipe suggests a 9-inch round cake pan, but I used an 8-by-8-inch square pan instead. (The photo is mine.)

Zingerman's Tunisian Orange and Olive Oil Cake
Makes 1 cake

  • Tunisian Orange and Olive Cake Recipe1 large seedless orange
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 2 cups plus 1 tablespoon all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon sesame seeds
Preheat the oven to 350F. Spray a 9-inch round cake pan with nonstick cooking spray.

Wash the orange and cut off both ends. Cut the orange into quarters and put into a food processor, peel and all. Process until the orange is a pulp.

In a large bowl, crack the eggs and add the sugar. Use a whisk to combine, and then beat until light and smooth, about a minute. Add the orange pulp and olive oil and whisk to combine.

In another bowl, crack the eggs and add the sugar. Use a whisk to combine, and then beat until light and smooth, about a minute. Add the orange pulp and olive oil and whisk to combine.

In another bowl, combine the flour, baking powder, and salt. Sift the dry ingredients into the orange mixture and stir gently until all the ingredients are combined. All the dry ingredients should be moistened.

Spread the cake batter into the pan and sprinkle with the sesame seeds. Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool completely before removing from the pan.
Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

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Mae Travels 7/14/18, 7:07 AM  

Zingerman's is definitely a favorite, as I'm sure I said when you posted the poppy seed cake (which we bought from the bakehouse for our 4th of July party this year). If I didn't live here, I'd have to take your advice and follow the recipes. But I just drive down there and buy it.

best... mae at maefood.blogspot.com

Marg 7/14/18, 7:34 AM  

This sounds delicious

gluten Free A_Z Blog 7/14/18, 7:43 AM  

Oh Beth,
That cake sounds divine. Although I usually never bake- I might like to try this one-

JoAnn 7/14/18, 7:54 AM  

This recipe sounds like another winner! I'm too far from Ann Arbor to visit their shop, so will have to look for a copy of the cookbook instead.

bermudaonion 7/14/18, 7:57 AM  

I like cakes that aren't too sweet like that one. I'm going to mark this recipe.

(Diane) bookchickdi 7/14/18, 7:58 AM  

This cake looks so delicious- I’m pinning this one.

Molly 7/14/18, 9:04 AM  

I love a versatile cake that is not too sweet - the perfect accompaniment for a mid-morning cup of tea. I've never heard of processing an entire orange though. That may have turned me off from trying the recipe. With your glowing review, however, I am definitely going to add it to my collection :)

Tina 7/14/18, 9:53 AM  

I think I will check the library for tha s book, it sounds amazing. I like reading cookbooks too. Glad you posted the recipe.

Jackie McGuinness 7/14/18, 10:52 AM  

My favourite kind of baking, I am a sucker for sweets for breakfast.
Pinning both of these recipes.

Unknown 7/14/18, 11:43 AM  

I love a olive oil cake!

Deb in Hawaii 7/14/18, 12:14 PM  

Such a pretty cake with the sesame seeds on top and I like that it isn't too sweet. Mahalo for sharing.

Vicki 7/14/18, 1:17 PM  

I was sold when I read that you use the whole orange. I bet the flavor of this cake is amazing! I don't bake very often anymore but I may give this recipe a try.

Esme 7/14/18, 2:30 PM  

say no more-this has my name all over it. xoxo

looloolooweez 7/19/18, 4:52 PM  

Oh, this cake sounds delicious. And it looks lovely in your photo, too. I've never been to Zingerman's but based on this recipe I'm going to have to see if our library has a copy of their book for borrowing.

Jan 1/20/22, 12:27 PM  

I made this cake recently and loved it. It is not too sweet with just a hint of orange bitterness, almost like a cake would taste if it was a cocktail.

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