An easy last minute cake or pudding from Diana Henry.
Ingredients
- butter for greasing
- 45 g stale bread or cake crumbs
- 200 g caster sugar
- 100 g ground almonds freshly ground if possible
- 1 1/2 tsp baking powder
- 215 ml olive oil
- 4 large free-range eggs
- Finely grated zest of 1 lemon and 1 orange
- icing sugar for sifting over the top
- For the syrup
- Juice of 1 orange and 1 lemon
- 90 g granulated sugar
- 1 cinnamon stick halved
- 1 cinnamon stick halved
Servings:
Instructions
- Butter a 21cm springform cake tin.
- Put the crumbs, sugar, almonds and baking powder into a bowl. Using a wooden spoon, beat in the oil, eggs and both citrus zests. Pour into the cake tin and put into a cold oven. Turn the heat up to 190C/180C fan*/gas mark 5 and bake for 40 to 50 minutes, or until a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes then turn out on to a plate.Meanwhile, make the syrup. Put all the ingredients for it into a pan and bring to the boil, stirring to help the sugar dissolve. Simmer for 5 minutes. Remove the cinnamon.
- While the cake is still warm, pierce it all over with a skewer and slowly pour on half the syrup. As it cools, spoon on the rest. Just before serving, dust with icing sugar. The cake is lovely with crème fraîche or Greek yogurt.
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