Serves 6

Prep time 55 minutes

Ingredients Orange Cake

Stale breadcrumbs, 50g
Caster sugar, 200g
Ground almonds, 100g
Baking powder, 1 ½ tsp
Sunflower oil, 200mls
Eggs, 4
Oranges, 3, zest
Lemon, half, zest

Ingredients Syrup

Juice of the oranges and lemon above
Sugar, 75g
Cloves, 2
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

Oranges, 3
Red chillies, 1 or to taste, deseeded
Caster sugar, 450g
Water, 100ml


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.