MOROCCAN ORANGE CAKE

Serves 8
50g slightly stale white breadcrumbs
200g caster sugar
100g ground almonds
1 teaspoon baking powder
200ml sunflower oil
sea salt and freshly ground black pepper
4 eggs
finely grated zest of 1 large unwaxed orange
finely grated zest of 1 unwaxed lemon
whipped cream or Greek yogurt,
to serve (optional)
For the citrus syrup
juice of 1 unwaxed orange
juice of 1 unwaxed lemon
75g caster sugar
1 cinnamon stick
2 cloves

PREHEAT THE OVEN to 180ºC/gas mark 4.

Line the base and grease and flour a 20.5 × 5cm round cake tin.

Mix together the breadcrumbs, sugar, almonds and baking powder. Whisk the oil with the eggs, then pour the egg mixture into the dry ingredients and mix well.

Add the orange and lemon zests. Pour the mixture into the cake tin and cook in the oven for 45–60 minutes or until the cake is golden brown.

Check that the cake is cooked by inserting a skewer into the centre; if it’s ready the skewer
should come out clean.

Allow to cool for 5 minutes before turning out on to a wire rack.

Meanwhile, make the citrus syrup. Put all the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 3 minutes.

Remove the cinnamon stick and cloves from the syrup. While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool.

Spoon any excess syrup back over the cake every now and then until it is all soaked up.

Serve with whipped cream or a dollop of thick Greek yogurt, to if desired