Ingredients

• 2 oranges or clementines total weight about 200g
• 4 large eggs
• Zest 1 large lemon
• 160g golden caster sugar
• 100ml olive oil
• 175g ground almonds
• 2 tsp baking powder

CITRUS SYRUP

Method

Preheat oven to 180°c/fan 160°c/Gas Mark 4

1. Place whole oranges in a saucepan and cover with water, bring to the boil and gently simmer for 20 – 30 minutes.
2. Leave to cool, then cut in half and remove any pips.
3. Place oranges (including skins) in a food processor and blend into a paste.
4. Grease a 20cm / 8in spring form cake tin and line the bottom with baking paper.
5. Whisk the eggs, lemon zest and caster sugar together.
6. Add the olive oil, beat until light and add the orange paste.
7. Gently fold in the ground almonds and baking powder.
8. Spoon into the tin and bake for 50 minutes, the cake should be slightly shrunken from the sides and springy to the touch.
9. Leave the cake in the tin.
10. Next, to make the syrup warm the sugar and lemon juice in a pan over a low heat until the sugar dissolves.
11. Make lots of little holes in the cake using a skewer or uncooked piece of spaghetti and drizzle the syrup over the top.
12. Now leave the cake to cool completely still in the tin.
13. To serve, turn out cake onto a serving plate, dust with icing sugar and serve with whipped cream or ice cream

One of our all-time favourites here in the Buzz Office – DELICIOUS