Undoubtedly one of my favourite cakes.
Orange syrup, together with the spongy and wet texture of this dessert masterpiece make it absolutely irresistible…
This orange delight is praised by Darina Allen of the Ballymaloe Cookery Book (from which the following recipe is taken) for keeping ‘for not just days but weeks’. Personally this has never been a quality I have striven for in baking, preferring to consume sweet treats in the most efficient way possible.
Line the base of a round 20cm wide, 5cm deep cake tin with greaseproof paper. Grease and flour the tin.
Mix 50g stale white breadcrumbs with 200g caster sugar, 100g ground almonds and one and a half teaspoons baking powder. Whisk 200ml sunflower oil with four eggs, pour into the dry ingredients and mix well.
Add the zest…
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