River Cottage Genoese Sponge Cake - 2 - V - $

Have you made your lists and checked them twice? I have had a lot of lists this week to help me organise everything for Christmas and our holiday and getting everything done at work. One of my lists disappeared between the car park at Dan Murphy's and the stupormarket which means I forgot the vegemite, but I did remember the champagne. Huzzah!

I've been going to lots of festive drinkies this week and haven't really been at home to cook, so I thought I would share a recipe for a lovely sponge that I was lucky enough to eat. My gorgeous friend Lady Sleekit hosted an early Christmas dinner for the girls and this was dessert.
Sleekit not only has great sense of style but masses of generous spirit; so thank you for dinner, the recipe, the photo and for being a great pal m'Lady!

Happy holiday season to you all! Thank you for reading What's For Tea? again this year and I look forward to sharing much Kulinary Karma with you all in 2011.

Enjoy!

Mexican Chocolate Chilli Cake - 2 - $ - V

Yesterday many people around the world celebrated Dia de Muertos or the Day of the Dead festival with Mexico being the most famous for its colourful festivities.

On the weekend however, we celebrated my gorgeous friend Benny's 40th birthday with a Tex-Mex style BBQ and party. The birthday boy got up at 5am to light coals and hickory chips in smoking drums in order to cook the marinated brisket and sausage for about 8 hours! It was a mega effort and well worth it because I have never had such tasty, smoky, tender beef before - it was a real treat. There was also lots of white bread, corn muffins, 'slaw, beans and tangy potato salad all whipped up by Benny's smoking hot lady-wife.
For dessert we made a Mexican Chocolate Chilli birthday cake. I must send out a few shout-outs for this one as the designated baker hurt her back and it was last minute scramble to get a suitable cake baked to feed over 40 people! So to Kymmy for the tins and Mish for the recipe a big THANK-YOU.

I used some lovely Ancho chilli powder that I picked up at Gewurzhaus in Carlton and I am told it is the secret ingredient in a recent award winning cocktail...
This is a really low heat powder so I ended up doubling the amount in the recipe below and I think it could have even gone up a notch; use your own judgement and taste when making your version of this cake.

For the icing I substituted some of the cocoa powder with a chocolate spice mix that I also found at Gewurzhaus. It contained cassia, ginger, coriander and all sorts of other pungent smells and spices. The addition of this mix made the frosting top of the cake really sing with flavour, so again experiment with your own tastes.


Ingredients

1 1/2 cups plain flour
1 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or chilli powder
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
1 cup cold water

Icing

2/3 cup icing sugar

1/3 cup unsweetened cocoa powder

2-3tbs warm water

Preheat oven to 175C degrees and grease and line an 8-inch round cake tin.

In a large mixing bowl combine all dry ingredients. Make two wells and pour the vinegar in one and the vanilla in the other. Pour the cold water over everything and whisk until just combined (doesn't matter if the batter isn't super smooth).

Bake for 30-35 minutes.

Once the cake has cooled completely, sift the icing ingredients to together in a bowl and add the water a little bit at time, stirring vigorously until the icing is nice and smooth and shiny.

Spread evenly over the cake, allow to set and serve.

Enjoy!

Reader Recipe - Mini Baked Cheesecakes - 2 - $ - V

The lovely Erica from Recycled Fashion thought this mini baked cheesecake recipe was so lush that she wanted to share it with everyone! Thanks Erica!

Like all good cooks, she took this recipe and then tweaked it using her own inspiration to make it even more special. Instead of putting the berries on top Erica mixed 1 1/2 cups of frozen blue berries into the actual cake mix - clever no?
Then after she refrigerated them for an hour she made a chocolate sauce to go on top -

Ingredients
70gm dark chocolate (Erica used Green & Black's organic)
2tbs thickened cream

Melt the chocolate in a bowl over a pot of boiling water. Remove from heat and stir in the cream. Drizzle over the top of the cheesecakes and refrigerate again until set.
Leave out of the fridge for about 15 minutes before serving.

Enjoy!

Flea Market Finds - Pear & Almond Upside Down Cake

This weeks Flea Market Find comes from the beautiful seaside town of Port Fairy. I was lucky enough to spend the weekend there and enjoyed fabulous food, good company and probably a little bit too much champagne...


I stayed at The Coastal Barn B&B - run by possibly the world's most gorgeous family - and dined at the two hat, absolutely spectacular Merrijig Inn. We choose the 6 course degustation menu and Ryan Sessions' food alone is worth the 3 hour drive from Melbourne to this little part of the world. The standout dishes for me were the crayfish, salsify, roe, coastal herbs and 'sand' and the Wagyu eye fillet, roast garlic, potato, roasted milk skin and paddock herbs.

My favourite part of taking trips to the country is trawling op shops. Port Fairy has two op shops on the main drag and the bigger of the two is worth having a good hunt around in. I bought two blue glass bowls to match some glasses I had found a while ago and also a cut glass platter. I'd been looking for a an old fashioned platter for sometime and this one fit the bill for $3 - a bargain! I can just see it covered in butterfly cakes for an afternoon tea party...


Lovely Rita who owns and operates The Coastal Barn is a woman of many talents and one of them is baking, so perhaps you can have a go at making the pear and almond updside down cake that she made for us and while it's in the oven, pop over to Sophie's for more Flea Market Finds.


Enjoy!

Flea Market Finds - Passionfruit Cheese Slice - 1 - $ - V

My Flea Market Find this week is an absolute gem! The Australian Women's Weekly 100 Fabulous Cheesecakes cookbook - for the bargain price of $2 from the Salvos on Chapel Street.
On further inspection I thought I had been ripped off because the inside cover showed an asking price of $1 written in lead pencil BUT the next page showed another pencil price of $2.99 so I am happy to go with the split-the-difference two bucks.

When I flipped through the pages of this comprehensive guide to cheese-based desserts I was delighted to find a flyer for a 'handsome recipe box' valued at $6.00 that could be mine free if I was OK about 'examining' the first set of recipe cards. I really want to post it and see if I can still score the recipe card holder even though the offer was printed in 1971.

I was also delighted to see how to make an old-school biscuit base with some smashed up biscuits, melted butter and a glass. I was instantly transported back to my mum's kitchen: standing on a chair in order to the reach the table, wearing a massive apron and helping make a non-baked cheesecake (lemon flavoured being my mum's signature dish that was only busted out on special occasions).

This book basically has 4 recipes and then you just change the hero ingredient to come up with 100 variations. It's genius!

The following is my favourite cheesecake slice recipe - one of the 16 slices rounding out a century of cheesecakes fabulousness. There's a conversion chart over here should you need it.

Ingredients - Passionfruit Cheese Slice


Crumb Crust
6 oz. coconut biscuits
3 oz. butter

Topping
8 oz. cottage cheese
8 oz. cream cheese
14 oz. can sweetened condensed milk
1/4 cup water
1/4 cup lemon juice
1 tsp grated lemon rind
2 tsp vinegar (oh yes, you read right)
1 dessertspoon gelatine or agar-agar (the latter my modern addition)
3/4 cup cream
4 passionfruit

For the crust: Crush biscuits and combine with melted butter. Press mixture onto the base of a 7 inch x 11 inch slice tin, lined with foil. Refrigerate until firm.

Topping: Soften gelatine or agar-agar in water according to packet directions. Sieve cheeses and beat together until smooth. Add condensed milk, lemon juice and rind, gelatine/agar-agar and vinegar. Continue to beat until creamy and fold in whipped cream.
Very carefully fold in the pulp of two passionfruits and then pour the mixture onto the crumb base, spreading out evenly and smoothly.
Spread the pulp of the remaining passionfruits on top and then refrigerate until set.
Cut into slices, pour some Crème de menthe and serve after the fondue.

Enjoy!

Giant Cupcake Delivery!

There was a serious case of Monday-itis going on this morning until a special delivery arrived. And it wasn't just any old delivery it was a GIANT CUPCAKE! And when I say giant, I mean almost big enough for me to jump out of! Well almost.

My lovely friend Lisa sent it as a thank you gift. I am very lucky to have friends such as Lisa. Maybe you would like to say thank you to someone? Even if it's just to say 'thanks for being you, you'. You could make a giant cupcake or lots of little ones - nothing says you care more than baked goods I think. If you're short on time or live interstate like Lady Lisa you can order something from here.

There's some recipes here and here for you for homemade treats. And stay tuned this week, I have lots of blogging to catch up on: things to do with vanilla, a new cafe and a couple of yummy recipes.

Enjoy!

Midnight Baking Cupcakes - 1 - $ - V

Earlier this week my friend Beth asked me if I had a simple cupcake recipe for last minute midnight baking. When a girls gotta bake, a girls gotta bake!
To qualify for midnight baking I think the recipe should be: quick; have a list of ingredients that will always be in the cupboard; be simple enough that you can vary it to suit your tastes and use up whatever you might have hanging around.

Today also happens to be Beth's birthday! She is kissing goodbye her 20s and crossing over into the dirty thirties - welcome Beth and happy birthday!

I made some cupcakes for last night's party. My version had chocolate icing, to which I added some peppermint extract and then smashed up a peppermint crisp and sprinkled the crumbs over the top. Just like that - we had choc mint cupcakes!
The following recipe you can vary as much as your imagination will let you.

Ingredients - makes 12 large cupcakes or 24 little ones
1 cup sugar
2 cups self-raising flour
2 eggs
6tbsp of melted butter
1 cup milk
1/2 tsp vanilla extract (or any other flavouring you like)

Preheat oven to 170C degrees. Lay out your patty pans on a tray.
With an electric mixer, beat the sugar, vanilla, butter and eggs until creamy.
Sift in one cup of the flour and mix well. Add the milk a little at a time and continue to mix well. Add the last cup of sifted flour and mix well.
Spoon the batter into the patty pans and cook for 20-30 minutes. (If you're making really little diddy ones, check the cooking time after 15 minutes.)
Allow the cupcakes to cool completely before you ice and decorate them.

Enjoy!

Sweet Potato & Chocolate Brownies - 2 - $ - V

Another reader recipe hooray!

This one comes from yummy mummy Erica. Or should I say tricksy mummy Erica? Because in true it's-good-for-you-and-if-I-have-to-hide-it-so-you'll-eat-it-I-will mother style she has snuck sweet potato and carrots into this recipe!
I can't wait until her little one is old enough to hear about it - oh the horror - he won't believe it.

Thanks for sharing Erica!

Ingredients

125g butter
1 cup firmly packed soft brown sugar
125g chocolate
3 eggs
1/2 cup plain flour
1/3 cup powdered Milo Malt
1/4 tsp baking powder
Half packet of Rafferty's Garden Premium Baby Food squirty tube (pureed sweet potato, carrot and apple)


Preheat oven to 180C degrees. Line a shallow slice pan with baking paper.
Break up chocolate and heat in a saucepan with butter and brown sugar until melted.
Take off the heat and mix in a large bowl with eggs and baby puree.
Sift in flour, baking powder and milo and stir well.
Pour into the prepared tin and bake for about 35 minutes
Remove from oven, allow to cool and then cut into squares.
Serve warm or cold.

Enjoy!

Lemon Syrup Cake - 2 - $ - V

It has been a crazy week, backed up by an even crazier and busier weekend!
And I inadvertantly messed up my chance to attend the Eat. Drink. Blog. Conference. Boo with a capital B! Apologies to the organisers, I hope everybody that did attend had a wonderful time.

I have not stepped near my kitchen for days, so thank goodness the lovely Sandra emailed this recipe to share with everyone! You certainly saved my blogging bacon Lady S. Three cheers for Sandra (and cake) - hip, hip, hooray!

Ingredients

Cake:

250g butter

1 tbs grated lemon rind

1 cup caster sugar

3 eggs, separated

2 cups self-raising flour

1 cup buttermilk (or substitute skim milk, but it’s not as fluffy and light)

Preheat oven to 190C and lightly grease 20cm cake pan.

In a large bowl, cream butter and sugar with electric beaters until fluffy, keep mixing and add lemon rind. Add egg yolks one at a time until all combined. Just kept on beating on a really low setting.
Add half of sifted flour and half of the buttermilk, beat on low until combined.
Add the other half flour and buttermilk, beat on low until combined.

Beat egg whites in small bowl until soft peaks form. Fold lightly into other mixture with a metal spoon – best if you do this half at a time.

Spread mixture into pan and bake for about 55 minutes or until skewer comes out of the centre clean. (Depends on the pan – I used a wider one and it took about 45 minutes.)

Syrup:

This only takes about 5 minutes to cook, so start preparing it when the cake only has about 5 minutes left in the oven.

1/3 cup lemon juice
3/4 cup water
1 cup caster sugar

Combine all of the ingredients in a saucepan and stir over a low heat until the sugar dissolves. Bring to the boil and then removed from heat.

Creating the magic:

When the cake is cooked, leave it in the pan for about 5 minutes before transferring it onto a plate (NOT a wire rack).

Pour the hot syrup over the hot cake evenly – the best way to do this is to rub it all over the crust of the cake a little with the back of a spoon first so that when you spoon it on it will soak in properly. Technically it should keep for two days, but who’s going to be able to resist eating it for that long?

Enjoy!

The Cookbook Challenge Week 13 - LOVE - Friands - 1 - $ - V

Tomorrow is Valentines Day and because Mr Tea loves small cakes, and because I love Mr Tea, nothing says I love you more at our house than friands.

I took this recipe from the Bourke Street Bakery cookbook. I love this bakery in Sydney. Their pastry is second to none, so flaky, so rich; their tarts are divine and the line that is always snaking out the door of this tiny establishment in Surry Hills proves lots of people love this place.

I borrowed this book for The Cookbook Challenge from my friend Kym. I love my friend Kym. Kymmy is the kind of cook who bothers. Bothers to soak prunes in booze for days to pop into brownies; bothers to make master stock from scratch; and bothers to pour her love into food and then share it with those she loves.

Boy there's a lot of love in the room today. Tra la la.

Ingredients - makes 12 muffin-sized friands

150gm ground almonds
90gm plain flour
240gm icing sugar, sifted
1tsp baking powder
280ml egg whites - approximately 8 eggs. Separate them into a measuring jug to make sure.
250gm unsalted butter, melted
6 strawberries, hulled and halved

Preheat oven to 190C degrees. Lightly grease a 12 hole muffin tray.

Place the ground almonds, flour, icing sugar and baking powder into a large mixing bowl.
Add the egg whites a little bit at a time, whisking well after each addition. Don't worry if it's all sticking to the whisk, the more egg that goes in, the thinner it will become, I promise.
Pour in the melted butter and whisk well until just combined.
The batter is very runny so it's easiest to transfer it to a jug and then pour into the muffin tins until they are almost full.

Very carefully pop the strawberries on top with their insides facing you. I fashioned mine into heart shapes (well almost) just so Mr Tea knows I baked them with love.

Bake for 30 minutes or until the friands are golden. You can pierce them with a skewer and if it comes out clean they are done.
Cool on a wire rack, hand one to your love and...


Enjoy!

Reader Recipe - Dunc's Gingerbread Houses - 4 - $ - V

Meet my friend Duncan...

• He fights fires by day
• He breakdances by night
• He builds orphanages in Thailand in his spare time
• And now I find out he makes gingerbread houses!

I am convinced there is nothing he can't do.

Thanks SuperDunc for sending in this gingerbread recipe and pics of your amazing houses!

He writes...

To assemble gingerbread houses you make template panels out of cardboard and then cut out the gingerbread and stick everything together with royal icing and decorate as you like.

The other option is to glaze the whole sheets of cooked and cooled gingerbread with a mixture of icing sugar and kirsch liqueur, cut 'em into rectangles and throw into cellophane bags and tie with a ribbon as little presents. It keeps extremely well so don't be scared of making it a few weeks before needed.

Ingredients for two medium size baking sheets

• 300gm sugar
• 450gm honey
• 1½ tbsp of cinnamon
• 1 pinch of clove powder
• ½ tsp of nutmeg
• 100gm ground candied orange peel
• 100gm ground candied lemon peel
• 200gm slivered almonds
  
• rind of one lemon
• 100ml Kirsch (fruit brandy)
  
• 600gm flour
• 1½ tsp of baking powder
• 150gm icing sugar
• 3-5 tbs of Kirsch or water

  

• Put honey, sugar, cinnamon, clove powder and nutmeg in a pan, heat slowly, then remove from stove
  
• Add both the candied peels, almonds and lemon rind, stir until mixed evenly.
• Add Kirsch, flour and baking powder, knead on a table or bench to form a soft dough.
• While the dough is still warm, roll it out on two greased baking sheets so it's approximately 5 mm thick
• Let it rest for 5-6 hours or ideally overnight, in a dry place
• Bake for about 15-20 minutes in the centre of a pre-heated oven at 220C degrees
• Mix confectioner's sugar and Kirsch or water, ice the dough immediately
• Cut into your template pieces and assemble and decorate

Enjoy!

Carrot Cake - 2 - $ - V

Being a redhead I have been given many nicknames. Some kind, some not-so-kind.
I've never really understood the reason behind being called Blue; and Blood-Nut has always been my favourite.
I CANNOT stand Ranga or the very un-classy Fanta Pants.
So here is a Carrot Cake from a Carrot-Head.



Ingredients

1 cup plain flour
3/4 cup raw sugar
1tsp baking powder
3/4 tsp bicarbonate soda
1/2 tsp ground cinnamon
2 eggs
1/2 cup vegetable oil
1 cup grated carrot (approx 2 medium sized carrots)
3/4 cup crushed pineapple, in juice please, not syrup
1/2 cup chopped pecans (walnuts are fine if you can't find the pecans)

Preheat oven to 180C degrees.
Grease and flour a cake tin.
Sift the flour into a large bowl and add the sugar, bicarb, cinnamon and baking powder. Mix well.
Add the eggs and oil and mix well. It's going to clump together, but don't worry it's meant to look like this.
Add the nuts, carrot and pineapple. Don't drain the pineapple! Mix really well. Trust me it will turn back to a batter, rather than a dough, as long as you keep stirring.
Pour into the tin and bake for 50-60 minutes.
You can serve as is, or add some lemon icing (see below).

Icing Ingredients

1 cup icing sugar
Juice of 1 large lemon

Sift the icing sugar into a bowl. Add the lemon juice and mix well until it forms a smooth paste. If it's a little runny just add a bit more sugar and keep adding/mixing until you get the consistency you like.
Make sure the cake is cool before icing or it will just run straight off.

Enjoy!

Banana Bread - 2 - $ - V

Just when you thought those bananas in the fruit bowl were too brown for eating...along comes this banana bread recipe and saves them from the rubbish bin.

This loaf can be eaten hot, cold or the absolute ultimate: slicing it, toasting it and covering it in cream cheese and honey.

Ingredients

3 large, very ripe bananas (or 4-5 little ones), mashed
125gms butter, softened
1 1/3 cups of brown sugar, firmly packed
2 eggs, lightly beaten
1tsp vanilla essence
1tsp bicarbonate of soda
1/4 cup thickened cream
3/4 cup wholemeal plain flour
3/4 cup white plain flour
1tsp salt

Preheat oven to 180C degrees.
Put the bicarb in the cream and stir well to dissolve it. Set aside.
Use an electric beater to cream the butter and sugar.
Add the eggs and vanilla essence and mix well.
Add the cream, with the now dissolved bicarb, and mix well.
Sift in the two kinds of flour and the salt and mix well.
Add the bananas and mix well.
Place the batter in a well greased and lined loaf tin. As this recipe makes a really heavy loaf, it's a good idea to leave the baking paper long enough to hang over the sides of the tin so you can pull the bread out after it cools. Don't have them too long though, or they might catch fire in the oven! Trim them with some kitchen scissors (see picture below).


Bake for 1 hour and then allow to cool in the tin for at least 15 minutes before you remove it. Either serve immediately or cool on a wire rack for eating later.

Enjoy!

Gezza's Dense Chocolate Cake - $ - 1

Some people find it a little odd that I don't call my mum, 'Mum'. I used to when I was little, but as I got older I was lucky enough that we became friends, so it just felt natural to call her by her actual name. Which if I told you what it actually is, she'd probably disown me. So let's just say I call her Gez. Because I do.

This cake can be filled with cream, covered in icing, dusted in icing sugar or a combination of all three.


It's super fine on its own though, so you decide.

Ingredients

125gm butter, softened
2 cups sugar
4 tbs cocoa powder
2 eggs
200ml sour cream (light is fine, but with this much sugar and butter, is it really going to make a difference?)
2 1/2 cups plain flour
2tsp bicarb
1 cup boiling water

Preheat oven to 180C degrees and grease a large cake tin.

In a large mixing bowl, cream the butter and sugar.
Add the cocoa and mix through, then add the sour cream and mix through.
Add the eggs one at time, mixing well between each one.
Sift in the flour and bicarb and mix well.
Add the water and mix well, be very careful it doesn't splash up and burn you. Make sure you scrape down all the dry ingredients from the sides to combine.
Pour batter into cake tin and cook for 55-60 minutes.
Leave to cool in the tin for 10 minutes before tipping onto a wire rake to cool completely.
Dress as you see fit.

Enjoy! (Thanks mum x)

Suzie Morris-Ashton's Strawberry Cupcakes - 3 - $

One of the things I really resent doing is sitting in traffic. Which is probably why I don't drive too often and can still get away with ten dollars worth of petrol in my car each week. This morning I was unlucky enough to leave five minutes too early, resulting in twenty minutes more than usual sitting in gridlock.
BUT if I hadn't been stuck in traffic I wouldn't have heard the fab Suzie Morris-Ashton presenting her weekly segment on Triple R's Breakfasters - 'Diet Schmiet'. Her description of THESE CUPCAKES made me glad that I drove in the first place so I could do my shopping at The Vic Market after my class.
I popped strawberries on my shopping list and felt pretty glass-half-full about the traffic.

Thanks Suzie!



If your backside begs for mercy once it thinks you're going to make Suzie's icing, you could try the cream cheese icing below, still a bit naughty, but also still delicious...

Ingredients

3/4 Cup icing sugar
15gms Softened, unsalted butter
125gm Cream cheese (light version totally fine to use)
Juice and grated rind of half a lemon

With an electric beater, mix the butter and cream cheese until smooth. Add the other ingredients and beat until smooth.
This will make enough icing for 12 muffin size cupcakes or 1 regular size cake.

Enjoy!

Best. Scones. Ever. 2 - $

When Kymmy says to put lemonade in the scones then you should do it, 'cause she sure knows how to cook.
Thanks for passing this one on lady!



Ingredients

3 Cups self-raising flour
Pinch of salt
1 Cup cream
1 Cup lemonade

Preheat oven to 220C degrees.
Sift flour and salt into a large bowl. Make a well and pour in cream and lemonade and then stir with a knife to combine.
Place on a clean, floured bench and knead out to about 2cm thick. Cut into rounds (you can do this with a glass if you don't have a cutter) and place onto a greased baking tray so the edges are touching.
Cook for 10-12 minutes and serve hot or cold with cream and jam.

Enjoy!

Apple Pastry - 1 - $ - !

Another recipe sent in by a fabulous reader - hooray! Thanks Roxy for sharing these little apple treats; simple to make, yet delicious. If you can peel an apple then you're skilled enough to make these...



Ingredients

2 Sheets of frozen puff pastry

2-3 Apples

2 tbs soft brown sugar

Sprinkle cinnamon

Milk
Icing sugar to dust (optional)

Thaw pastry (!).

Preheat oven to 200C degrees.

Core and peel apples, then slice into thin segments.

Cut one slab of pastry into quarters and brush edges with milk. Cut the other slab into strips about 2cms wide.

Arrange apple slices in the middle of each pastry square, leaving a space around the edges, and then sprinkle with sugar and cinnamon to taste.

Arrange the pastry strips over the top of the apple in a criss-cross pattern, squish the edges down onto the base and then brush the pastry with milk

Bake in the oven until golden and dust with icing sugar. Serve with cream or ice cream.

Enjoy!

Tunisian Orange Cake - 1 - $

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.)

Ingredients

Cake Mix

120g breadcrumbs*
400g castor sugar
200g ground almonds
3 tsp baking powder
400ml sunflower oil
8 eggs
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.

Syrup

Juice of 2 oranges and 1 lemon
100g sugar
4 cloves
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.



Enjoy!