Cinnamon and orange cake
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Baking
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 180°C.
Bake for 45-60 minutes or until the cake looks a rich golden brown. A skewer inserted into the centre should come out clean. Cool for five minutes in the tin before turning out onto a plate.
Meanwhile make the syrup. Put all the ingredients into a stainless steel saucepan, bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for three minutes.
While it is still warm, pierce holes in the cake with a skewer and pour over the syrup. Leave to cool. Spoon excess syrup back over the cake every now and then until it is all soaked up. One can remove the cinnamon sticks but I like to leave them on top of the cake. Serve with crème fraiche or thick Greek yoghurt.
Ingredients
45g slightly stale white breadcrumbs (yeast or soda bread)
200g caster sugar
100g ground almonds
200ml oil
4 eggs
finely grated zest of 1 large orange
finely grated zest of ½ lemon
½ tsp baking powder
For the cinnamon syrup:
juice of 1 orange
juice of ½ lemon
85g sugar
2 cloves
1 cinnamon stick
crème fraiche or Greek yoghurt, to serve
Equipment:
8 inch x 2 1/2 inch deep (20.5cm x 6.5cm deep) tin or 4 small loaf tins 5.75 inches (14.6cm) x 3 inches (7.62cm) 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 180°C.
Bake for 45-60 minutes or until the cake looks a rich golden brown. A skewer inserted into the centre should come out clean. Cool for five minutes in the tin before turning out onto a plate.
Meanwhile make the syrup. Put all the ingredients into a stainless steel saucepan, bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for three minutes.
While it is still warm, pierce holes in the cake with a skewer and pour over the syrup. Leave to cool. Spoon excess syrup back over the cake every now and then until it is all soaked up. One can remove the cinnamon sticks but I like to leave them on top of the cake. Serve with crème fraiche or thick Greek yoghurt.
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