8 Serves
57 Mins
Preheat your oven to 180°C and line a 20-23cm round baking tin with baking paper.
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AmericanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
92 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
603 mg / 4,700 mgSodium
365 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
3 g / 28 gSugar
35 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
In a mixing bowl, whisk the eggs and sugar together using a hand mixer until the mixture is thick and pale in colour.
Add the yogurt and citrus zest to the egg mixture, whisking until combined.
Gradually fold in the dry ingredients, then incorporate the olive oil until the batter is smooth.
Pour the batter into the prepared baking tin and bake for 35 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, combine almonds, raisins, cranberries, honey, and orange juice in a saucepan. Bring to a boil and cook for 1-2 minutes to create the syrup.
Remove the cake from the oven, pierce the surface repeatedly with a skewer, and pour the warm syrup evenly over the top. Allow to cool slightly before serving.
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Tunisian