We’re delighted to share with you our much loved Orange & Lemon Tunisian Cake, a favourite among our cafe patrons. You can also discover the recipe in our Farm Cafe Cookbook, along with our ever popular Raspberry & White Chocolate Muffins and the Apple & Walnut cake.




  • 3 slices day old white bread
  • 1 ¾ cups ground almonds
  • 5 eggs lightly beaten
  • 250ml light flavoured olive oil
  • zest of 2 oranges and 1 lemon
  • 1 tsp baking powder
  • 1 ½ cups caster sugar


  • 150g sugar
  • ¾ cup of juice (oranges and lemon previously zested)
  • 3 cloves
  • 1 cinnamon stick



  • Preheat the oven to 170 degrees.
  • Remove the crusts from the bread and process into breadcrumbs in a food processor
  • Combine breadcrumbs, sugar, ground almonds and baking powder in a large mixing bowl.
  • Add oil, eggs and orange and lemon zest and stir together with a wooden spoon until well mixed.
  • Line the base of a 23cm springform tin with baking paper and pour the cake mixture in.
  • Cook for approx 45 minutes. When the cake is cooked, remove it from the oven and sit for 5 minutes.
  • Still in the tin, poke holes in the cake gently with a skewer and then pour over the hot syrup. When the cake and syrup is completely cooled remove the cake from the tin.
  • Serve with cream or ice cream as a delicious dessert.


  • Combine juice, sugar and spices in a small saucepan and stir until the sugar is dissolved. Boil gently for about 5 minutes or until the liquid is reduced and syrupy.
  • Remove the cloves and the cinnamon stick and place them on the centre of the cake before pouring the syrup over.


To Download Recipe Card please click here >> Orange & Lemon Tunisian Cake