Here’s a recipe borrowed from Linda Reid (again), the fount of a lot of good food. I think it may be Lebanese in origin …
For the cake:
50g slightly stale white breadcrumbs
200g caster sugar
100g ground almonds
1.5 tsp baking powder
200ml vegetable oil
4 eggs
finely grated zest of 1 unwaxed lemon
finely grated zest of 1 large unwaxed orange
For the syrup:
juice of 2 oranges
juice of 1 lemon
juice of 1 lime
75g caster sugar
3 cloves
2 star anise
1 cinnamon stick
Method:
line a 20cm cake tin
mix all the dry ingreients
mix all the wet ingredients
mix the wet and dry ingredients
turn into the cake tin
place into the middle of a cold oven
turn the heat to 180C
bake for 45-50 minutes, a skewer should come out clean.
For the syrup, mix all the ingredients and simmer gently for 3 minutes.
When the cake is cooked, turn out onto a plate and allow cool for a while. Stick a few more holes into it and pour over the syrup, so it soaks in.
Serve with yoghurt (I prefer cream / ice cream).
I didn’t have access to unwaxed oranges and lemons, so I just scrubbed them hard under the hot tap. Neither did I use the star anise. But it was delicious anyway. Even better on the second day.