Along with a focus on recipes from around the world and stories from the people who cooked them, sharing a few other recipes on this blog which I love to cook seems like a good idea too.
At seven months pregnant my insatiable appetite had set in and the only thing that was called for was cake. All I had in the cupboard was a few oranges and no eggs or milk.
I decided to create my own version of what I’ve always known as a Tunisian orange cake.
Syrupy, orangey goodness. No eggs or milk in sight. Don’t ask me how it worked but it did. A very moist cakey, cake.
Ice with either cream cheese icing or because I didn’t have any of that either, a basic butter icing with plenty or orange juice and zest. You could also just dust with icing sugar and serve with some Greek yoghurt.
Preparation time: 10 minutes
Cook time: 50 minutes
1 whole orange
1 1/2 cups of flour
3/4 cup of castor sugar
1 1/2 teaspoons of baking soda
1 orange juice and zest
3 teaspoons vanilla essence
1 1/2 cups of water
1/4 cup rice bran oil
Preheat oven to 180 degrees and line a 20cm circular cake tin.
In a large bowl, blend whole orange including skin until smooth.
Sift flour, sugar and baking soda into the same bowl. Add orange juice, zest, vanilla essence, water and rice bran oil.
Using a whisk mix until well combined.
Pour into prepared cake tin and bake for about 50 minutes.