Oh dear, I’m not sure out of which magazine I snipped this recipe…but I have changed it considerably, so…
50g bread/cake crumbs (ideally not the shop-bought kind)
100g caster sugar (at most)
100-150g crushed almonds (ideally crush whole ones in a blender, for extra almondy flavour)
2tsp baking powder
200ml olive oil (or sunflower)
4 large eggs
Zest of orange
Zest of lemon
The original recipe had an order of events to follow, but really, just tip everything into a bowl and stir briskly. Use a silicon baking dish ( no need to grease, and cakes never stick). Bake at 190 degrees C for 35 minutes or so (clean skewer test).
Cool for a bit, then prick the cake surface all over with a skewer. Make a syrup by mixing the juice of a lemon and an orange with a few spoonfuls of marmalade, warm it up (as it might be, in the microwave), and pour it over the cake.
It’s a moist cake that you could also serve warm as a pudding.
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