Prep time 55 minutes
Ingredients Orange Cake
Stale breadcrumbs, 50g
Caster sugar, 200g
Ground almonds, 100g
Baking powder, 1 ½ tsp
Sunflower oil, 200mls
Oranges, 3, zest
Lemon, half, zest
Juice of the oranges and lemon above
Cinnamon stick, 1
Greek yoghurt to serve
Combine all the dry ingredients. Whisk the oil, zest and eggs together in a separate bowl, pour over the dry ingredients and beat together till smooth. Pour into a 23cm based tin that is lined and greased. Put into a cold oven, turn on to 180 degrees C and bake for 40 minutes or until it is firm and golden brown. Make the syrup by gently simmering syrup ingredients for 5 minutes or until thickened. When the cake is cooked, remove it from the tin and pierce it all over. Spoon the syrup over it until it is all soaked. Serve with yoghurt and Orange and Chili Jam.
Serving plate provided by Camilleri Paris Mode
Ingredients Orange and Chili Jam
Red chillies, 1 or to taste, deseeded
Caster sugar, 450g
Peel the oranges, setting peel aside. Remove all the white pith from the flesh. Roughly chop flesh and remove seeds, placing them in a muslin bag. Place the flesh in a large saucepan with sugar and water. Finely shred the peel and add to the pan. Place the seeds in the muslin into the pot with rest of ingredients as seeds contain lots of pectin and will help the jam set.
Bring the mixture to the boil over a medium heat. Cook for 30 minutes, stirring often, or until mixture thickens. To test if it is ready, drop a little onto a chilled plate. It should set and wrinkle when you push your finger through it. Pour into sterilised jars.