50g of fine white breadcrumbs
100g of ground almonds
175g of soft light brown sugar
2 tsp of baking powder
zest of 1 ½ oranges
215ml of light olive oil
4 eggs, beaten
raspberries or peaches, to decorate
juice of 1 orange
100ml of pure raspberry or peach juice
3 tbsp of runny honey
Step 1Grease a 20cm cake tin with a removable base and line it with baking parchment.
Step 2Mix all the cake ingredients together and pour the batter into the tin. Put it in a cold oven that you then set to 190°C/Fan 170°C/Gas 5.
Step 3After 40 minutes test the cake with a skewer. If it doesn’t come out clean, leave the cake in the oven for another 5 minutes but no more.
Step 4While the cake is cooking, make the syrup by boiling down the orange juice, peach or raspberry juice and the honey. You want to have about 100ml of reduced syrup.
Step 5As soon as the cake is out of the oven, make holes all over it with a skewer and pour the syrup slowly on to it. The cake usually sinks in the middle but by the time you have decorated it with whichever fruit you choose, no one will notice.
Step 6Serve with crème fraîche.