Although it tasted good the day I baked it, it was even better the day after, as the syrup had soaked in to the whole of the sponge.
The cake is incredibly quick to prepare, and takes less than an hour to cook! What could be better?
Try it out, and let me know your results :)
Makes one 20cm square cake.
Ingredients:
- 45g slightly stale bread, crumbed in a food processor
- 200g caster sugar
- 100g ground almonds
- 1 ½ tsp baking powder
- 215ml vegetable oil
- 4 large eggs
- finely grated zest and juice of 1 orange
- finely grated zest and juice of 1 lemon
- 90g granulated sugar
- 1 cinnamon stick, halved
- ½ tbsp orange flower water
Method:
1.
Combine the breadcrumbs (I used breadcrumbs from a walnut loaf, but use any bread you wish, or even stale cake crumbs), ground
almonds, and baking powder. In a separate bowl or jug, whisk the
vegetable oil, sugar, eggs, and zest of the orange and lemon.
2.
Add the oil mixture to the dry
ingredients and stir to a smooth consistency (this will only take a minute or so).
3.
Grease and line a 20cm square
cake tin with greaseproof paper. Pour in the cake mixture and put in a cold
oven.
4.
Turn the oven to 190c/180c
fan/gas mark 5, and bake for 40 to 50 minutes. I found that the top browned
after about 20 minutes – if you find it is becoming too brown, top the cake with a sheet of
greaseproof paper. This will prevent the top from burning. However if the
top layer does burn a little, it is very easy to peel off.
Check the cake is cooked by inserting a skewer or knife into the center of the cake. If it comes out clean, it is cooked. The cake will also feel springy to the touch.
Check the cake is cooked by inserting a skewer or knife into the center of the cake. If it comes out clean, it is cooked. The cake will also feel springy to the touch.
After baking the cake will be springy to the touch, and a skewer inserted into the cake will come out clean |
5.
Whilst the cake is cooking,
make the syrup. Simply put the granulated sugar, cinnamon stick, orange and
lemon juice in a pan. Bring to the boil, then reduce the heat and simmer for 5 minutes. The liquid will become very syrupy. Take off the
heat, remove the cinnamon stick halves and stir in the orange blossom water.
6.
Once the cake has cooked, peel
off the top layer of the cake if too brown. Poke all over with a fork, then evenly pour over the
syrup. Leave to cool.
7. Eat the next day for the perfect pudding. It will stay very moist for up to a week if stored in an airtight tin.
Love this orange cake? Then you'll adore this classic - Lemon Drizzle Cake
7. Eat the next day for the perfect pudding. It will stay very moist for up to a week if stored in an airtight tin.
Love this orange cake? Then you'll adore this classic - Lemon Drizzle Cake
No comments:
Post a Comment