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Gluten Free Tunisian Orange Cake

Gorgeous fruity cake made with ground almonds and gluten free breadcrumbs and drenched in a spiced citrus syrup

Course Dessert
Prep Time 15 minutes
Total Time 1 hour
Author Ballymaloe Cookbook


  • 75 g gluten free breadcrumbs
  • 300 g golden caster sugar
  • 150 g ground almonds
  • 2.25 tsp baking powder
  • 6 large eggs
  • 300 ml sunflower oil
  • 1.5 oranges zest
  • 1 lemon zest

For the syrup

  • The juice of the zested oranges and lemon
  • 75 g caster sugar
  • 5-6 whole cloves
  • 2 sticks cinnamon


  1. Grease and line a 23cm cake tin with baking parchment

  2. Mix the dry ingredients together in a mixing bowl.

  3. Add the eggs to the oil in a jug, whisk together and pour into the dry ingredients and mix well.

  4. Add the zest of the oranges and lemon and mix again, then pour into the prepared cake tin.

  5. Put the tin into a cold oven, turn it onto 180C/160C fan, gas mark 4,  and bake for 45-55 minutes.

  6. While the cake is cooking, mae the syrup by combining all the syrup ingredients in a small pan. Stir slowly over a gentle heat to dissolve the sugar, then bring to the boil, turn down and simmer for 3-5 minutes until syrupy.

  7. When the cake comes out, make lots of holes all over the surface and pour the syrup in.

  8. When it is cool and ready to serve, I removed any stray cloves and put the cinnamon sticks in the centre of the cake.