Today’s dish is an adaptation of khobz Tunis, which translates literally as “Tunisian bread”, although this citrus cake actually originates from Algeria. It’s a type of drizzle cake made with breadcrumbs and ground almonds, and is light yet sticky and incredibly delicious. The syrup is usually flavoured with orange blossom water, but I used one made with just orange and lemon juice, because that’s all I had.
