tunisian orange cake

I can't remember where I got this recipe from. I just remember that I had made a much more complicated version of the cake before I found this straightforward recipe. I have an idea that it was written by Sophie Grigson and I found it in one of those free supermarket magazines.

For the cake

50g slightly stale white breadcrumbs
200g caster sugar
100g ground almonds
1½ tsp baking powder
200ml sunflower oil
4 eggs
Finely grated zest of 1 unwaxed lemon
Finely grated zest of 1 large unwaxed orange

For the citrus syrup

Juice of 2 unwaxed oranges
Juice of 1 unwaxed lemon
Juice of 1 unwaxed lime
75g caster sugar
3 cloves
2 star aniseed
1 cinnamon stick

Line the base of a 20cm round and 5cm deep tin with greaseproof paper, then grease and flour the tin. Mix the breadcrumbs with the sugar, almonds and baking powder. Whisk the oil with the eggs, then pour into the dry ingredients and mix well. Add the orange and lemon zest. Pour the mixture into the tine, place in a cold oven and turn on the heat to 180°C/350°F/Gas Mark 4. Bake for 45-50 minutes or until the cake is golden brown. A skewer inserted into the centre should come out clean. Allow to cool for a few minutes before turning out onto a plate. I usually turn out the cake upside down, so that I have a nice flat top to the cake.

For the citrus syrup, put all the ingredients into a saucepan and gently bring to the boil, stirring until the sugar has completely dissolved. Simmer for about 3 minutes. Remove the cinnamon stick and cloves. I usually strain the syrup so that I don't get any bits on the top of the cake.

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to soak into the cake. Make sure that you use all the syrup and that you cover the cake right up to and slight over the edges.

You can use the star aniseed and cinnamon stick to decorate the cake if you like. Serve with Greek yoghurt.

Delicious.