Soaked Orange Cake
To anyone visiting Currabinny, sneak into my mothers kitchen while no one is looking and steal a slice of this wonderful cake. It is sure to be there, it always is, perpetually being baked, eaten and replaced. This cake is home, and people calling in for chats and days alone when its raining outside so you just drink tea and eat cake all day.
This cake is always moist and the flavour is even more 'orangy' the next day, I like to add Campari for a deeper orange flavour but my mothers recipe leaves it out.
50g good quality breadcrumbs
200g caster sugar
110g ground almonds
2 tsp baking powder
200ml rapeseed oil
4 large eggs
zest 1 orange
zest 1 lemon
Juice 1 large orange
Juice 1 lemon
50 ml Campari or Aperol
1 cinnamon stick
Make breadcrumb's by blitzing some good quality white bread (preferably a bit stale) in a food processor.
In a large bowl, combine breadcrumbs with caster sugar, ground almonds, baking powder, lemon and orange zest. Whisk to combine.
Whisk the eggs into the oil and pour into the dry ingredients.
Pour into a lined and buttered cake tin and place in a cold oven, turn oven to 190°C and bake for 45-60 minutes checking towards the end that the top doesn’t get too brown. You want the cake to be firm, golden brown and definitely not too soggy in the middle. You may need some tinfoil on hand to cover the cake as it starts to turn golden or even turn the oven down and bake for the full hour.
While the cake is baking, make the syrup. Heat the ingredients in a pan over a medium flame until gently simmering at which point the heat can be turned down to low.
When the cake is done, leave in the cake tin, pierce all over with a fork and pour the syrup all over the cake until it has all been soaked up.
When the cake has totally cooled, release it from the tin and decorate with the cinnamon stick or even some candied orange peel.