Moroccan Orange Cake

Serves 8 | Prep: 10 minutes | Cook: 60 minutes


1/2 cup slightly stale
white breadcrumbs
1 cup superfine sugar
1 cup ground almonds
1 teaspoon baking powder
3/4 cup sunflower oil
4 eggs
finely grated zest of
1 large unwaxed orange
finely grated zest of
1 unwaxed lemon
whipped cream or Greek yogurt, to serve (optional)

For the citrus syrup
juice of 1 orange
juice of 1 lemon
1/3 cup superfine sugar
1 cinnamon stick
2 cloves


Preheat the oven to 350˚F. Line the base, grease, and flour an 8 × 2-in round cake pan.

Mix together the breadcrumbs, sugar, almonds, and baking powder. Whisk the oil with the eggs, then pour the egg mixture into the dry ingredients and mix well. Add the orange and lemon zests. Pour the mixture into the cake pan and cook in the oven for 45–60 minutes or until the cake is golden brown. Check that the cake is cooked by inserting a skewer into the center; if it’s ready the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a wire rack.

Meanwhile, make the citrus syrup. Put all the ingredients into a saucepan and bring gently to a boil, stirring until the sugar has dissolved completely. Simmer for 3 minutes. Remove the cinnamon stick and cloves from the syrup.

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up. Serve with whipped cream or a dollop of thick Greek yogurt, if you like.

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