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- Posted by elimam
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Servings
Ingredients- 45g slightly stale white breadcrumbs
- 200g caster sugar
- 100g ground almonds
- 1 1/2 tablespoons baking powder
- 200ml Extra Virgin Olive Oil
- 4 medium free-range eggs
- Finely grated zest of 1 orange
- Finely grated zest of 1/2 lemon
- ■ For the syrup
- 85g caster sugar
- Juice of one orange
- Juice of 1/2 lemon
- 2 cloves
- 1 cinnamon stick
Servings
Ingredients- 45g slightly stale white breadcrumbs
- 200g caster sugar
- 100g ground almonds
- 1 1/2 tablespoons baking powder
- 200ml Extra Virgin Olive Oil
- 4 medium free-range eggs
- Finely grated zest of 1 orange
- Finely grated zest of 1/2 lemon
- ■ For the syrup
- 85g caster sugar
- Juice of one orange
- Juice of 1/2 lemon
- 2 cloves
- 1 cinnamon stick
Instructions-
Start by pre-heating your oven to 190C/170C fan/Gas Mark 5.
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In a large bowl, mix together the breadcrumbs, caster sugar, ground almonds and baking powder.
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In a measuring jug, mix together 200ml of olive oil, 4 large eggs and the orange and lemon zests.
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Using a wooden spoon or spatula, fold the wet egg mixture into the dry ingredients until well blended. You will have a really wet and sloppy mix.
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Grease a 23cm springform cake tin with a bit of butter.
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Pour the mixture into the cake tin and put into the oven. Bake for 30 to 35 minutes, until a skewer placed into the centre comes out clean. It will be a little oily but that’s good.
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Allow the cake to cool in its tin. Once cooled, transfer it to a deep-ish plate so that your syrup will be able to collect around the cake.
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Before serving, make your syrup. Put the caster sugar, lemon and orange juices, cloves and cinnamon stick in a small frying pan. Bring it to the boil and simmer, stirring constantly, for three minutes.
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Allow it to cool slightly and you’ll see it’ll be lovely and syrupy.
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Using a skewer, poke lots of little holes all over your cake. Now pour the syrup all over the cake, making sure to evenly soak the whole thing.
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Serve warm with a dollop of creme fraiche on the side.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 60 minutes Servings peopleIngredients- 275g caster sugar
- 3 medium eggs
- 1 ½ unwaxed lemons zested and juiced
- 120ml extra virgin olive oil
- 100ml milk
- 275g plain flour sieved
- 1 tablespoon baking powder sieved
- 1 pack fondant icing
Prep Time 15 minutes Cook Time 60 minutes Servings peopleIngredients- 275g caster sugar
- 3 medium eggs
- 1 ½ unwaxed lemons zested and juiced
- 120ml extra virgin olive oil
- 100ml milk
- 275g plain flour sieved
- 1 tablespoon baking powder sieved
- 1 pack fondant icing
Instructions- Preheat the oven to 180 C / Gas 4. Line the bases of two 24cm cake tins with parchment paper.
- Whisk 275g sugar and eggs together until fluffy and pale. Add the lemon zest and juice from 1 1/2 lemons. Stir in olive oil and milk. Fold in the flour and baking powder. Carefully divide mix between the two tins and smooth over tops.
- Bake for around 45 minutes or until tops are firm and a skewer inserted in the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack.
- Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake.
- For the decoration, place the 1 tablespoon sugar and lemon zest from 2 lemons in a pan and heat gently until sugar caramelises and coats zest. Remove from pan and leave to cool and become crunchy.
- To assemble cake, spread one cake with lemon curd, generously. Place other cake on top. Finish with the circle of fondant icing, and perch the crunchy caramelised zest in the middle.
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Aug 1, 2016