Categories: Cake

Ingredients

• For the cake:
• 45g fresh breadcrumbs (~1/3 cup)
• 200g caster sugar (3/4 cup but I used 1/2 cup)
• 100g ground almonds (a bit less than 1/2 cup)
• 1.5 tsp baking powder
• 200ml vegetable or sunflower oil (3/4 cup)
• 4 medium eggs
• Finely grated zest of 1 large orange
• Finely grated zest of half a lemon
• (could add almond extract)
• For the syrup:
• Juice of 1 large orange
• Juice of half a lemon
• 85g caster sugar (used honey)
• 3-4 cloves
• 1 stick cinammon
• (could add orange flour water)

Directions

1. Mix all the cake ingredients well and pour into a shallow-ish cake tin (I use a rectangular one that’s approximately 25×15cm) (my notes; 8×8 pan) lined with grease-proof paper. The cake mix will be more liquid than normal due to the oil in it (and it’s therefore easier to cook it in a shallow dish). Bake at gas mark 5 (375 deg) for around 50mins (I cooked for 45mins and then left in the oven for 5 more mins). If it looks like the top is colouring too quickly cover with some foil. The cake definitely needs to be cooked through, so a skewer or fork poked into the middle should come out clean if a bit sticky.

2. As the cake cooks, make the syrup by gently heating all the ingredients together until the sugar has dissolved (which should also be enough time for the spices to infuse) and then put to one side.

3. Once cooked let the cake cool for 5-10minutes, but while it’s still warm turn it out onto a plate and spike it with a fork. Slowly pour the syrup over the cake, allowing it to sink in before pouring on more. Ideally leave the cake for a few more hours for the flavours to develop. Serve on it’s own or with some mascarpone cheese, sweetened with icing sugar, and mixed with whipped cream or yoghurt. It’s what a dessert fork was made for.

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