I’ve seen a few cake recipes using olive oil and had just never got round to trying one when the lovely folks at Duerr’s sent me some of their yummy marmalade and the perfect recipe came up. Drizzling the syrup over at the end means it’s wonderfully moist and keeps well.
100g breadcrunbs 225g caster sugar 150g ground almonds 2 1/2 tsp baking powder 300ml light olive oil 6 eggs 1 orange 1 lemon 4 tbsp marmalade 1 tbsp golden syrup Looking good hey? If you want to top with the caramelised oranges then heat a tablespoon of sugar with a tablespoon of water in a frying pan and add orange slices when it bubbles. leave them for about 2 or 3 minutes and then put them on some baking paper to cool and harden before adding to your cake. It keeps for ages but was really nice when still a bit warm. Warning: It’s delicious but very rich. I only managed half that slice when I took the photo but kept coming back for more!