Moroccan Orange Cakes
INGREDIENTS:
50g slightly stale white breadcrumbs
200 g caster sugar
100 g ground almonds
1 tsp baking powder
200 ml sunflower oil
4 eggs
Finely grated zest of 1 large unwaxed orange
Finely grated zest of 1 unwaxed lemon
Whipped cream or Greek yogurt, to serve (optional)
For the citrus syrup
Juice of 1 unwaxed orange
Juice of 1 unwaxed lemon
75 g caster sugar
2 cloves
1 cinnamon stick
METHOD:
Pre-heat the oven to 180oC fan.
Grease the muffin tins, and place one slice of orange on the base of each section, and set aside.
Mix the breadcrumbs with the sugar, almonds and baking powder. Whisk the oil with the eggs, then pour into the dry ingredients and mix well. Add the orange and lemon zest. Pour the mixture into the tins and bake in the pre-heated oven for 35 minutes. To ensure the cakes are done, insert a skewer into the centre – if it’s ready, the skewer should come out clean. Allow them to cool for 5 minutes before turning out onto a plate.
Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 3 minutes. Remove the cinnamon stick and cloves from the syrup.
While the cakes are still warm, pierce them in a few spots with a skewer, then spoon the hot syrup over the cakes, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cakes every now and then until it is all soaked up. Serve with whipped cream or a dollop of thick Greek yogurt, if you wish.
