Tunisian Orange Syrup Cake

I often make this for my clients and they adore it. The feedback is always so positive!

Serves 8

Ingredients

2oz (50g breadcrumbs)

6oz (175g) caster sugar

3 1/2oz (100g) ground almonds (almond flour)

7fl oz (200ml) vegetable oil

4 eggs

zest of 1 large orange

zest 1/2 lemon

1 1/2 level teaspoons baking powder

Orange Syrup

juice of 1 orange

juice of 1/2 lemon

2oz (50g/) sugar

2 cloves

1 cinnamon stick

8-inch springform cake tin lined with greaseproof or silicone paper.

Method

Mix the breadcrumbs with the sugar, almonds, and baking powder.
Whisk the oil with the eggs, pour into the dry ingredients and mix well. Add the orange and lemon zest.
Pour the mixture into a greased and lined tin.
Put into a cold oven, and set the heat to 180C/350F/Gas Mark 4.
Bake for 50/60 minutes or until the cake looks a rich golden brown. A skewer inserted into the centre should come out clean.
Cool for 5 minutes in the tin before turning out onto a plate.
Meanwhile, make the syrup
Put all the ingredients into a saucepan, bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for a few minutes.
While the cake is still warm, pierce holes in the top of the cake with a skewer and spoon over the syrup, let it soak in and repeat until all the syrup is gone. Leave to cool.