Moroccan Citrus Cake

Serves 4

What you will need

1x 20cm (8inch) Square cake tin

50g breadcrumbs

200g Caster sugar

100g Ground Pecan Nuts

50g Chopped Mixed Candied Peel

Zest of one Orange & one Lime

1.5 teaspoons Baking Powder

100mls Ground Nut Oil

100mls Sunflower Oil

4 Eggs

1/2 Teaspoon of Cinnamon

For the Syrup:

Juice of one Orange & one Lemon

70g Caster Sugar

2 Cloves

How to do it

Lightly grease the cake tin and line the base with greaseproof paper.
Mix the breadcrumbs, sugar, pecans, baking powder, and cinnamon & candied peel.
In a separate bowl whisk the oil, eggs, orange & lemon zest, then fold the dry ingredients into the wet and spoon into the cake tin.
Bake for 50 minutes at 170?C gas 3. Test by inserting a skewer in the centre and if it comes out clean it’s ready.
When ready let it cool for 10 minutes before turning out onto a wire rack. Meanwhile make the citrus syrup by placing all the ingredients into a small saucepan bring to the boil and cook for 2 minutes until the sugar has dissolved.
With a skewer prick the cake all over and spoon the syrup over so it absorbs into the moist cake & serve with hot custard.