200g ground almonds
400g caster sugar
3 tsp baking powder
4 Seville oranges
400ml sunflower oil
6 bruised cardamom pods
you will need a 22cm springform
Preheat the oven to 180°C.
In a mixing bowl combine the breadcrumbs, ground almonds, 300g of the caster sugar and the baking powder. Grate the zest of the lemon and two of the oranges and add to the dry ingredients.
Break in the eggs and gradually add the
sunflower oil, mixing well with a wooden spoon.
Line the cake tin with baking parchment and grease thoroughly. Pour in the cake mixture and bake for around 50 minutes.
Test the cake at this stage with a skewer and give it a little longer if not quite ready.
Meanwhile, make the syrup.
Squeeze the juice from the lemon and the four oranges. Put the juice, the rest of the sugar and cardamom pods in a pan. Bring to the boil, reduce the heat and simmer for five minutes.
When the cake is ready, pierce it randomly with a knife and spoon in the syrup allowing it to soak through and absorb into the cake.
Serve with Crème fraîche.