Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup orange blossom water
- 1/4 cup freshly squeezed orange juice
- 1/4 cup honey
- 1/4 cup water
Special equipment needed:
- 8-inch cake pan
- Parchment paper
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease an 8-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, ground almonds, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. While the cake is baking, make the orange blossom syrup. In a small saucepan, combine the orange blossom water, orange juice, honey, and water. Bring to a boil over medium heat, stirring constantly until the honey is dissolved. Reduce the heat and simmer for 5-7 minutes, or until the syrup has thickened slightly.
7. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and place it on a wire rack to cool completely.
8. Once the cake has cooled, poke several holes in the top with a toothpick or skewer. Pour the orange blossom syrup over the cake, allowing it to soak in.
9. Serve the Tunis cake with orange blossom syrup at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Oven temperature: 350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 348
Fat per serving: 18g
Saturated fat per serving: 8g
Carbohydrates per serving: 43g
Sugar per serving: 27g
Protein per serving: 6g
Sodium per serving: 176mg
Fiber per serving: 1g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Orange juice can be substituted with lemon juice or grapefruit juice.
- Maple syrup can be used instead of honey.
Variations:
- Add 1/2 cup of chopped dried apricots or figs to the batter for a fruity twist.
- Substitute the orange blossom water with rose water for a different flavor profile.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick or skewer to test if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before pouring the syrup over it.
- To make the cake more moist, brush the top with additional syrup after it has cooled.
Storage instructions:
Store the Tunis cake with orange blossom syrup in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the Tunis cake with orange blossom syrup on a cake stand or platter. Dust the top with powdered sugar and garnish with fresh orange slices and mint leaves.
Garnishes:
- Fresh orange slices
- Mint leaves
- Powdered sugar
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Greek yogurt with honey and nuts
Troubleshooting advice:
- If the cake is too dry, brush it with additional syrup.
- If the cake is too wet, reduce the amount of syrup used.
- If the cake is not rising properly, check the expiration date of the baking powder and baking soda.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands before handling food.
- Use a clean knife or toothpick to test if the cake is done.
Food history:
Tunis cake is a traditional British cake that originated in the 19th century. It is named after the Tunisian city of Tunis, which was a popular destination for British travelers at the time.
Flavor profiles:
The Tunis cake with orange blossom syrup has a sweet, nutty flavor with a hint of citrus and floral notes.
Serving suggestions:
Serve the Tunis cake with orange blossom syrup as a dessert or afternoon tea treat.
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Region: Tunisian