Grease and flour a 7 inch spring form pan. Preheat oven to 300 degrees F.
In a medium bowl combine the almonds, sugar, baking powder and cinnamon.
In a large whisking bowl, whisk together the eggs and oil until foamy. About 2 minutes. Stir in the zest of the orange and lemon. Stir the dry ingredients into the whisked eggs.
Bake in a preheated oven for about 1 hour 15 minutes or until a toothpick inserted in the centre comes out clean.
Remove from oven and transfer to a wire rack to cook.
Make the syrup in a small saucepan set over medium heat. Add the juice and sugar bring to a simmer. Reduce heat to medium low and let cook and reduce for about 5 minutes. Remove from heat and leave to cool.
In a small bowl, combine the powdered sugar with the orange juice and whisk until it's smooth.
Remove the sides from the cake and transfer to a serving plate. Pour the syrup over the cooled cake. Drizzle over the glaze. Top with pistachios and orange zest. Ready to serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Tunisian Orange Cake
Amount Per Serving (1 slice)
Calories 441Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 4g25%
Cholesterol 82mg27%
Sodium 111mg5%
Potassium 83mg2%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 23g26%
Protein 8g16%
Vitamin A 148IU3%
Vitamin C 3mg4%
Calcium 108mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.