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    Tunisian cake

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    Tunisian cake

    With lemon, orange and polenta.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 8


    • 45g polenta
    • 200g golden caster sugar
    • 100g ground almonds
    • 1½ tsp baking powder
    • 215ml olive oil, plus extra for greasing
    • 4 eggs, lightly beaten
    • grated zest 1 orange, finely
    • 1 lemon, finely grated zest
    • 2 tbsp icing sugar
    • Syrup
    • 45g granulated sugar
    • ½ orange, juice
    • ½ lemon, juice
    • ½ cinnamon stick, broken


    1. Mix the polenta, caster sugar almonds, and baking powder in a large bowl. With a wooden spoon, beat in the oil, eggs and the zests. Pour into a greased, lined 21cm cake tin and put into a cold oven. Turn it on at 190c, gas mark 5. Bake for 35 to 40 minutes. Remove from the oven, cool for 5 minutes, then turn out onto a wire rack.
    2. For the syrup, boil the sugar and juices with the cinnamon stick. Simmer for 5 minutes, stirring to dissolve the sugar, then remove the cinnamon stick.
    3. Skewer the cake all over and pour the syrup over while the cake is cooling.Serve with a dusting of icing sugar.

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    Drinks recommendation

    The ripe citrus style of this sweet Chilean wine will pick out the fruit notes in the cake beautifully while the touch of acidity will keep the combination light and fresh. Tabali Encantado Late Harvest Muscat 2009 Limari Valley, Chile (sweet) 37.5cl 746770


    Average user rating

    4 stars