Ingredients
The following ingredients have 8 Servings
- 50 grams gluten free bread crumbs (or polenta)
- 200 grams golden caster sugar
- 100 grams ground almonds
- 1.5 tsp baking powder
- 200 ml sunflower oil
- 4 large free-range eggs
- 1 lemon (zested)
- 1 orange (zested)
- 1 lemon (juice only)
- 1 orange (juice only)
- 75 grams (caster sugar)
- 2 whole cloves
- 1 cinnamon stick
Instruction
- Lightly grease an 8 inch round cake tin and line the bottom with baking paper. Don't preheat the oven!
- Combine the bread crumbs, golden caster sugar, ground almonds and baking powder together in a medium sized bowl.
- Whisk together the sunflower oil and eggs until light and fluffy and add it to the dry ingredients.
- Add the citrus zests and combine well.
- Spoon into the prepared tin and place into a cold oven.
- Set the temperature for 180 C/ 160 C fan and bake for 45-50 minutes.
- Meanwhile, prepare the citrus syrup.
- Put the lemon and orange juices into a small saucepan along with the sugar and spices. Bring slowly to a rolling boil.
- Simmer for two minutes and then set the pan aside to cool.
- Allow the cake to cool for five minutes after removing it from the oven and pour over the syrup. Leave to cool completely.
- This cake is delicious with yogurt or creme fraiche as a dessert.
