Picture: Robert Duncan/The West Australian

  • Serves 10-12 *

  • 1 1/2 cups stale breadcrumbs (sourdough is best) *

  • 1 1/2 cups caster sugar *

  • 1 1/2 cups ground almonds *

  • 1 tsp ground cardamom *

  • 300ml flavourless oil (rice bran oil is excellent) *

  • 6 eggs *

  • 1 tbsp grated orange zest *

  • 1 tbsp finely grated lemon zest *

  • _Syrup _ *

  • 1/3 cup orange juice *

  • 1/4 cup lemon juice *

  • 1/3 cup caster sugar *

  • 1 tbsp honey *

  • 1 tsp orange blossom water *

  • 1 cinnamon stick *

  • 6 green cardamom pods, *

  • cracked with a meat *

  • tenderiser or rolling pin *

Put the breadcrumbs, sugar, ground almonds and cardamom in a bowl. Whisk the oil and eggs together in a separate bowl, and then stir into the breadcrumb mixture. Add the orange and lemon zest and pour into a lined 26cm springform tin. Place the cake in a cold oven, set the temperature to 180C without the fan. Otherwise 160C fan-forced. Bake for 60 minutes, insert a skewer and it should come out clean. Meanwhile, prepare the syrup. Put all the ingredients in a saucepan and bring to the boil, stirring until the sugar dissolves. While the cake is still warm poke holes across the top with a skewer and pour over the syrup. Cool the cake in the tin then transfer to a serving plate. Serve with Greek yoghurt.

The West Australian

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