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Gâteau à l'orange (Tunisian Orange Geranium Cake)

When I first tried this cake, I completely fell in love with it. The crisp sesame crust on the top, the scent of geranium and oranges, the moist crumb, all of it is perfect. My favorite is to have Gâteau à l'orange while it is still a little warm, but it also makes a great snack cake.  

Gâteau à l'orange (Tunisian Orange Geranium Cake)

Recipe Courtesy of Onsa of Les Moulins Mahjoub


  • 450 grams (1 pound) small juicy oranges, small oranges are preferred for their skin to pulp ratio.
  • 4 eggs
  • 350 - 400 grams granulated sugar
  • 400 grams pastry flour
  • 150 - 200 ml Les Moulins Mahjoub extra virgin olive oil
  • 3/4 tsp baking powder
  • 1/2 teaspoon salt
  • Sesame seeds
  • ¼ - ⅓ cup Geranium Syrup (recipe below)
  1. Heat oven to 350 degrees. Grease (or line with parchement paper) a 9" x 13" baking pan. 
  2. Cut the stem and blossom ends off of the oranges and discard. Cut the trimmed oranges in half and remove the seeds. Chop into pieces and drop into a food processor. Grind the oranges, with the rind on, to a pulp.
  3. In a mixing bowl, beat together the eggs and sugar until frothy. Sift the flour into the egg/sugar mixture. Add the baking powder and olive oil. Stir to combine. Add the oranges. Stir and scrape into a prepared pan. Sprinkle the top liberally with sesame seeds. Bake until the top is nicely browned and the cake springs back when poked gently with your fingertip. About 1 hour.
  4. While the cake is cooling, brush with geranium syrup. Best enjoyed at room temperature.

Geranium Syrup


  • 7 oz sugar
  • 1 cup water
  • 3 - 4 large scented geranium leaves (we use rose geranium)
  1. Put all ingredients into a saucepan, bring gently to a boil, boil for a few minutes.
  2. Let cool for an hour or so, depending on the strength of flavor that you want.
  3. Remove the geranium leaves.

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