Stale white bread – 50g made into crumbs.
Caster sugar – 200g
Ground almonds – 100g
Baking powder – 1 ½ tea sp
Lemon oil – 200ml
Eggs – 4
Oranges – 1 zest and juice
Lemons – ½ zest and juice

Tin – 20.5cm round tin lined in base and floured sides.
Oven – cold! Turn the oven on when the cake goes in

Syrup
Orange – 1 juice only
Lemon – ½ juice only
Sugar – 75g
Cloves – 2
Cinnamon – 1 stick

Mix the crumbs, sugar, almonds, and baking powder. Whisk the eggs and oil and add the zest and juice, carefully mix in the dry ingredients and pour into the tin. Put into the oven and turn the oven on to 180c/ gas 4.

Bake for 45-50 mins and test with a skewer, this should come out clean if the cake is cooked.

Make the syrup by boiling everything together and straining it over the warm cake. The cloves and cinnamon stick look lovely on the top of the cake as decoration.

Serve with crème Fraiche or cream sweetened with a little honey.

This recipe can be made gluten-free by using GF bread. And can be vegan by replacing the eggs with 4tbsp ground flax seeds with 4 tbsp water and leaving to soak for 15 mins before adding to the mixture.