I am pleased to present the first public contribution to What's For Tea? Hooray for Jake-the-Snake from Melbourne for passing on his fave cake mix and providing our first dessert recipe!
Now this recipe is pretty naughty, but like most things bad for you, it's really good, so we have to make a deal if you're going to cook it OK? You MUST only make this cake when there are loads of people to share it with, only eat a little piece and go for an afternoon walk for at least 30 minutes after you eat it. Promise? OK - let's bake!
(If you have a nut allergy, or someone in your household does, please look away now.)
400g castor sugar
200g ground almonds
3 tsp baking powder
400ml sunflower oil
Zest of 2 oranges and 1 lemon (don't bin them you need them for later)
*Fresh breadcrumbs work best for this recipe, so you can simply use a grater to make your own (if the bread itself is a couple of days old that's fine). It takes about 6 slices without the crusts.
Juice of 2 oranges and 1 lemon
2 cinnamon sticks
Preheat oven to 160c degrees.
Mix all dry ingredients in a large mixing bowl. Add oil and eggs and mix well. Pour into a large cake tin - make sure you grease and line with baking paper.
Cook for 40-45 minutes (my oven took close to an hour for this FYI).
Once the cake is cool, mix all the syrup ingredients together in a pot and warm gently until the sugar dissolves and the sauce becomes thick. Prick the cake all over with a skewer and then pour syrup over the top.