Orange-Almond Cake

Ingredients:

Springform (8 inch in diameter) or 8x8 inches Pyrex dish

Some grease

Stovetop pot

For the batter:

75 g (1/2 cup or 125 ml) plain breadcrumbs

110 g (1 cup or 250 ml) powdered sugar

110 g (1 cup or 250 ml) almond flour 

1 teaspoon baking powder 

190 ml (3/4 cup) vegetable oil 

4 eggs

1 orange (organic and unwaxed)

1 lemon (organic and unwaxed)

For the citrus syrup:

Juice of 1 orange

Juice of 1 lemon

30 g (1/3 cup or 80 ml) powdered sugar 

1 cinnamon stick

2 cloves

2 cardamom pods 

Preparation:

1. Preheat oven to 180 degrees Celsius (350 F). Grease bottom of springform or Pyrex dish.

2. Zest the lemon and the orange.

3. In a bowl combine breadcrumbs, powdered sugar, almond flour and baking powder, then mix.

4. In a separate bowl combine eggs and oil and whisk.

5. Pour the egg-oil mixture into the bowl containing the dry ingredients. Add orange and lemon zest and briefly mix everything together with a wooden spoon. Pour batter into the springform or Pyrex dish and bake for about 30 minutes at 180 degrees Celsius (350 F).

6. In the meantime, combine the juice from the orange and lemon, the powdered sugar, cinnamon stick, cloves and cardamom pods in a stovetop pot. Briefly bring to a boil, then let simmer for 3 minutes. Remove the spices from the syrup.

7. Remove cake from oven when done (toothpick comes out clean). Spoon the hot syrup over the hot cake, repeat until the cake has absorbed all of the syrup.

8. Let cake fully cool down, remove from springform. Serve cake with a spoon of Greek yogurt.