Because I’m not a big fan of baklava, I also made an almond and orange syrup cake when we went to an Eastern Mediterranean dinner party at a friend’s place. It went down almost as well as the baklava, which was slightly disappointing, as I’d hoped to have more leftover to take home!!
This cake is so easy, and incredibly tasty. It is dense and sweet, zesty and quite fresh, and is best served with a big dollop of Greek yoghurt on the side.
1c slightly stale breadcrumbs (I used packet crumbs)
1c caster sugar
100g ground almonds
1.5t baking powder
200ml oil (I used extra virgin olive oil)
zest of 1 lemon
zest of 1 orange
juice of 1/2 a lemon
juice of 1 orange
1 cinnamon stick
Line the base of a 20cm cake tin.
Mix dry ingredients together in a large bowl. Add oil and eggs; beat well. Stir in the zests and pour the batter into the tin.
Put into a COLD oven and set heat to 190degC.
Bake for 40-50mins until the cake is cooked through and a rich brown colour. Cool in the tin for 5mins then turn out onto a plate.
Pierce with holes (using a skewer or a fork) and pour over the syrup while both are still warm. Continue to spoon the sauce over the cake as it cools.
To make the syrup, bring all the ingredients to a boil, then simmer for 3mins.
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