Tunisian Almond Citrus Cake

Ingredients

For the cake

• 100g ground almonds
• Zest of 1 medium orange, 1 lemon, 1 lime
  
• 40g white breadcrumbs
• 200g caster sugar
• 1 ½ level tsp baking powder
• 200ml vegetable oil
• 4 eggs

For the syrup

• 75g caster sugar
• Juice of 1 orange, ½ lemon, 1 lime
• (2 small cinnamon sticks, 5 star anise and 5 cardamom pods if liked)

Method

• Mix dry ingredients, beat eggs oil and zests together and stir in to make a batter.
• Pour into a greased and base lined 8 inch spring form tin
• Put into the middle of a cold oven, set it to 190C
• After 20 mins cover the top with a wet greaseproof paper
• Bake for a further 30 mins.
• Make the syrup by heating ingredients together slowly for 6–8 mins and then simmering for 2 mins
  
• Let the cake cool in the tin for 5 mins then turn onto a large serving plate; remove paper!
• While still warm pierce the cake all over (with a handy knitting needle) and pour over the syrup

• Serve cold with summer fruits, maybe a smidgen of mascarpone, and a Pimms!