Spiced Christmas Orange Cake
Serves 8
INGREDIENTS:
50 g slightly stale white breadcrumbs
200 g caster sugar
100 g ground almonds
1 tsp baking powder
200 ml sunflower oil
4 eggs
Finely grated zest of 1 large unwaxed orange
Finely grated zest of 1 unwaxed lemon
1 tbsp orange blossom water
For the citrus syrup
Juice of 1 unwaxed orange
Juice of 1 unwaxed lemon
1 tbsp orange blossom water
75g caster sugar
2 cloves
1 cinnamon stick
METHOD:
1. Line the base of a 20.5cm (8in) round and 5cm (2in) deep tin with greaseproof paper, then grease and flour the tin.
2. Mix the breadcrumbs with the sugar, almonds and baking powder. Whisk the oil with the eggs, then pour into the dry ingredients and mix well. Add the orange blossom water, and zest of orange and lemon. Pour the mixture into the tin, place in a cold oven and turn on the heat to 180C, 350F, Gas 4.
3. Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.
4. Meanwhile, make the citrus syrup. Put all of 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.
5. 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 a dollop of thick Greek yogurt.
