Tunisian orange and olive oil cake from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 99) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

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Notes about this recipe

  • Sleeth on May 10, 2020

    Because of the pandemic, I could not be with my mom on Mother’s Day. So we baked this cake together over FaceTime. I didn’t have any sesame seeds and only had a 10” springform pan, but otherwise followed the instructions. This cake turned out delicious. Easy to make and not too sweet. It was perfect with coffee, and a great way to spend time with my mom when we can’t be together.

  • anya_sf on January 26, 2020

    I'm not quite sure what went wrong. There was a pervasive bitterness, like the pith from an orange, in most every bite. The flavor mellowed out a bit on the second day, but not enough for us to want to eat any more of the cake. The texture was lovely - light and moist - but I couldn't get past the flavor. Maybe some oranges don't work well for this? I'm not sure, as I've made whole orange cakes before that turned out well, and I used fresh olive oil (and have baked successfully with this brand before).

  • Lepa on February 13, 2019

    I thought this cake would be dense but it has a marvelous texture- light and fluffy- and has a lovely mild orange flavor. I added a 1/4 teaspoon of fiori di sicilia to boost the floral/citrus taste. I think the sesame seeds are a nice touch. I like cakes that aren't too sweet and this is perfect. I expect it will go into frequent rotation at our house!

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