- Posted by elimam
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| Servings |
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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
Ingredients
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Instructions
- Start by pre-heating your oven to 190C/170C fan/Gas Mark 5.
- In a large bowl, mix together the breadcrumbs, caster sugar, ground almonds and baking powder.
- In a measuring jug, mix together 200ml of olive oil, 4 large eggs and the orange and lemon zests.
- 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.
- Grease a 23cm springform cake tin with a bit of butter.
- 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.
- 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.
- 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.
- Allow it to cool slightly and you’ll see it’ll be lovely and syrupy.
- 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.
- Serve warm with a dollop of creme fraiche on the side.
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