Tunisian Almond and Citrus Cake with Lemon Curd
- For the cake
- 450g caster sugar
- 450ml vegetable oil
- 225g ground almonds
- 100g stale breadcrumbs
- 9 eggs
- 1/2 drop of almond essence
- 3 teaspoons baking powder
- 312g jar of lemon curd
- Finely grated zest of 4 Oranges
- Finely grated zest of 3 Lemons
- For the syrup
- 85g sugar
- 2 cloves
- 1 cinnamon stick
- Juice of 1 orange
- Juice of 1/2 lemon
Pre-heat oven to 190ºC/375ºF/Gas Mark 5. Mix the breadcrumbs with the sugar, almonds and baking powder.
Add the oil and eggs and beat well. Stir in the almond essence, orange and lemon zest.
Pour the mixture into a greased 25cm cake tin.
Place into the oven and bake for about 40-50 minutes.
Finally, leave to cool, spooning the syrup over the cake every now and then until it is all soaked up. Serve with generous amounts of lemon curd.