January 27, 2014 by dgarnett2013
Tunisian Orange Cake: Sophie Grigson via Ballymaloe Cookery Course
- 50g slightly stale breadcrumbs
- 200g caster sugar
- 100g ground almonds
- 1½ level tsps baking powder
- 200ml sunflower oil
- 4 eggs
- zest of 1 large unwaxed orange, finely grated
- zest of ½ unwaxed lemon, finely grated
- juice of 1 unwaxed orange
- juice of ½ unwaxed lemon
- 75g sugar
- 2 cloves
- 1 cinnamon stick
- cream, Greek yoghurt or creme fraiche
Use a 21cm / 8inch round tin, 5cm deep. Line the base of the tin with a round of greaseproof pear. Grease and flour the tin.
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 the prepared tin.
Put into a COLD oven and turn on with the heat set to 180℃.
Bake for 45 – 60 mins or until the cake is golden brown. A skewer inserted into the centre should come out clean. Allow to cool for 5 mins before turning out onto a plate.
Meanwhile, make the citrus syrup.
Put all the ingredients into a stainless steel saucepan, bring gently to the boil, stirring until the sugar has dissolved completely.
Simmer for 3 minutes.
While the cake is still warm, pierce it with a skewer. Spoon the hot syrup over the cake. Leave to cool.
Spoon excess syrup back over the cake every now and then until it is all soaked up.
Leave the cinnamon stick and cloves on top of the cake for decoration.
Eaten for tea with Pops and Nana and Bay and Sylvie and Billy and Rory and Riley and Vicki.