Tunisian Orange Cake

2 oz bread crumbs
7 oz sugar
3 1/2 oz almond meal
1 1/2 tsp baking powder
7 fl oz vegetable oil
4 large eggs
zest of 1 large orange
zest of 1/2 lemon (or grapefruit)

Citrus Syrup
juice of 1 orange
juice of 1/2 lemon (or grapefruit)
3 oz sugar
2 cloves

Grease 8” springform pan.

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 the prepared pan. Put the pan into a cold oven and turn on with the heat set to 350 F.

Bake for 45-60 minutes or until cake is golden brown. Allow to cool for 5 minutes before turning out onto a plate.

Meanwhile make the citrus syrup. Put all the ingredients into a stainless steel saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 3 minutes. while the cake is still warm, spoon the hot syrup over the cake until it is absorbed.