Tunisian Orange Almond Cake Recipe with Citrus Syrup

An epicurean adventure to: Tunisia

This Tunisian orange and almond cake is a joy to make and even more delightful to eat.

This is an indulgent, elegant cake — moist and tender, slicing beautifully and ready to be dressed up for any occasion.

Bright and layered in flavour, each bite offers citrus notes with warm hints of cinnamon, cloves and star anise.

Despite the sophisticated flavour profile, the recipe is straightforward. Zesting the fruit takes the most time, and you don’t need an electric mixer. The finished cake is drenched in a spicy, citrus syrup that brings authentic Tunisian character to the plate.

Fast facts – Tunisia

What’s to love about this recipe

• Vibrant flavours that showcase North African influences.
• Moist, tender crumb.
• Luxurious in taste, great for celebrations.
• Simple to prepare without special equipment.
• Versatile: can be dressed with a variety of toppings.
• Easy to make gluten-free by swapping breadcrumbs for a gluten-free alternative.
• All citrus flavour comes from fresh oranges and lemons — no orange blossom water required.

Key ingredient notes and substitutions

See the recipe card below for the full ingredient list.

Caster sugar

Caster sugar dissolves easily and helps produce a smooth, tender cake. If you don’t have it, pulse granulated sugar in a food processor until it’s finer but not powdery.

Panko breadcrumbs

Panko gives the cake the right texture. They’re usually found in the Asian aisle. You can make breadcrumbs from stale bread or use polenta for a gluten-free option.

Ground almonds

Ground almonds (almond meal) add flavour and structure. This is different from finely milled almond flour; look for coarser ground almonds in the baking aisle.

Spices

The syrup uses whole cloves, star anise and ground cinnamon for warmth. If you prefer, substitute a cinnamon stick for ground cinnamon while simmering the syrup.

How to make Tunisian orange cake

To make the cake

1. Do not preheat the oven. The cake starts in a cold oven to encourage even rising.

2. Line a 20cm/8″ springform tin with parchment paper. Lining just the bottom usually suffices; if your tin sticks, line the sides or grease well.

3. In a large bowl combine 200g caster sugar, 50g panko breadcrumbs, 100g ground almonds, 1½ teaspoons baking powder and the zest of two oranges and one lemon.

4. Stir to combine, breaking up any zest clumps as you go.

5. In a separate bowl whisk together 4 large eggs and 200ml sunflower oil by hand.

6. Add the egg and oil mixture to the dry ingredients and fold together with a spatula or wooden spoon. Scrape the bottom to incorporate any dry pockets.

7. Pour the batter into the prepared tin.

8. Place the tin in the cold oven and set it to 180℃/356℉/gas mark 4.
9. Bake for about 45 minutes, or until a tester comes out clean and the top is golden brown. Oven times can vary.
10. Allow the cake to cool in the tin for 10 minutes. Run a palette knife around the edges if needed before removing the tin collar.

To make the citrus syrup

12. Start the syrup about 10 minutes before the cake finishes baking.

13. Combine juice and zest of 1 orange and ½ lemon with 80g caster sugar, 2 whole cloves, 1 star anise and ¼ teaspoon ground cinnamon in a small saucepan.
14. Warm over medium heat, stirring until the sugar dissolves. When it reaches a gentle simmer, reduce to low and simmer for about 3 minutes until slightly thickened. Remove from heat.
15. After removing the cake collar and transferring the cake to a serving plate, poke a few holes in the top with a toothpick or skewer.
16. Discard the cloves and star anise, then pour the hot syrup evenly over the cake, covering the surface and edges.
17. Let the syrup absorb and the cake cool before serving.

Tips and tricks

To get a flawless top

Invert the cake after cooling so the bottom becomes the top. This creates a smooth surface for decoration.

When to add the syrup

Pour the syrup only when the cake is on its serving plate to avoid handling a very soft, syrup-soaked cake while moving it.

Easy zesting

Rest the zester on a board and move the fruit over it. This steadies the motion and speeds up zesting.

Neat orange slices

A mandolin helps create thin, even orange slices if you plan to decorate the cake.

How to serve Tunisian cake

• Top the cooled cake with thin orange slices (blood oranges are particularly attractive).
• Sprinkle chopped pistachios or other nuts for colour and crunch.
• Decorate with marzipan shapes for festive occasions.
• Drizzle with chocolate ganache for a richer finish.
• Serve with crème fraîche, Greek yoghurt, mascarpone or whipped cream.
• Also excellent with a scoop of ice cream or a strong cup of coffee.

Storage

Store the cake in an airtight container at room temperature for up to three days. It keeps well and often tastes even better the next day.

Can you freeze Tunisian cake?

Freezing is not recommended because the syrup and moist crumb can lead to an overly soggy texture after thawing. Best enjoyed fresh.

Make it gluten-free

Replace the panko with gluten-free breadcrumbs or use polenta to make the cake suitable for gluten-free diets.

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