Sticky Orange, Almond & Lemon Cake

Ingredients:

40g breadcrumbs
200g castor sugar
100g ground almonds
1 tsp baking powder
200ml olive oil
4 eggs
Zest of 1 x lemon and 1 x orange


How to make the dish:

1. Mix all dry ingredients together.

2. Beat eggs by hand and add olive oil.

3. Fold dry and wet together then pour into a 21cm spring tin, lined with bakewell silicone paper.

4. Pop the cake into the cold oven and turn up to 170 degrees.

5. Bake for up to 1 hour – depending on how long it takes for the oven to heat up. (In my oven it takes 30 mins until it’s perfectly cooked.)

And whilst the cake is cooking, prepare the drizzle:

2 tbs lemon juice
4 tbs orange juice
50g sugar
Cinnamon stick
8-10 cardamon pods
2 Star Anise

Bring to boil and simmer for a few minutes.

Pour all over cake and serve with a blob of crème fraiche sprinkled with cinnamon on the side, and a glass of glass of chilled sweet moscatel or Cream Sherry.