Instructions: Mix the breadcrumbs with the sugar almonds and baking powder.

Add the oil and eggs and beat well.

Stir in the orange and lemon zest.

Pour the mixture into a greased 20cm (8in) cake tin.

Put into a cold oven and set to heat to 190C (375F gas mark 5). Bake for 40-50 minutes until the cake is a rich brown and a skewer inserted into the centre comes out clean.

Cool for 5 minutes in the tin then turn out onto a plate.

While the cake cooks make the syrup.

Bring all the ingredients gently to the boil in a pan stirring until the sugar has dissolved.

Simmer for 3 minutes.

Pierce holes in the cake with a skewer while still warm and pour the syrup over it.

Leave to cool spooning the syrup over the cake every now and then until it is all soaked up.

Serve with whipped cream or thick Greek yoghurt.

Serves 8

Sophies notes
If you are in a hurry you can leave out the syrup. Youll still end up with a fine moist cake but it wont be as gooey rich and fragrant.

The syrup also improves the keeping quality. Syrup soaked cake tastes best a day after it is made and will keep in the fridge covered in foil for 3 or 4 days.

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