Spiced citrus syrup cake

Ingredients

Butter to grease
300g caster sugar
350g ground almonds
3 tsp baking powder
1 tbsp ground green cardamom seeds (from about 20 pods, seeds ground in a pestle and mortar)
8 large free-range eggs, beaten
400ml sunflower oil
Finely grated zest of 2 lemons
Finely grated zest of 1 orange
1 tbsp vanilla extract

For the syrup

Juice of 2 lemons
Juice of 1 orange
50g caster sugar
2 tbsp palm sugar (from large supermarkets, Asian grocers and health food shops – or see tip, above)
6 whole green cardamom pods
2 tsp coriander seeds
3 fresh ginger slices

Ingredients

Butter to grease
300g caster sugar
350g ground almonds
3 tsp baking powder
1 tbsp ground green cardamom seeds (from about 20 pods, seeds ground in a pestle and mortar)
8 large free-range eggs, beaten
400ml sunflower oil
Finely grated zest of 2 lemons
Finely grated zest of 1 orange
1 tbsp vanilla extract

For the syrup

Juice of 2 lemons
Juice of 1 orange
50g caster sugar
2 tbsp palm sugar (from large supermarkets, Asian grocers and health food shops – or see tip, above)
6 whole green cardamom pods
2 tsp coriander seeds
3 fresh ginger slices

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line the base of a 23cm springform cake tin with baking paper. In a mixing bowl, combine the caster sugar, ground almonds, baking powder and ground cardamom seeds. Make a well in the centre, then add the eggs, oil, citrus zest and vanilla extract, then mix until well combined.
Spoon the batter into the prepared tin, then bake for 50-60 minutes until a skewer inserted into the middle of the cake comes out clean.
Meanwhile, to make the syrup, gently heat the citrus juices in a pan with the sugars, cardamom pods, coriander seeds and ginger. When the sugar dissolves, turn up the heat and simmer for 3 minutes. Set aside to infuse for 10-15 minutes.
Pierce the sponge in the tin several times, then drizzle over the syrup through a sieve. Set aside for 1 hour, then transfer to a wire rack to cool.

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line the base of a 23cm springform cake tin with baking paper. In a mixing bowl, combine the caster sugar, ground almonds, baking powder and ground cardamom seeds. Make a well in the centre, then add the eggs, oil, citrus zest and vanilla extract, then mix until well combined.
Spoon the batter into the prepared tin, then bake for 50-60 minutes until a skewer inserted into the middle of the cake comes out clean.
Meanwhile, to make the syrup, gently heat the citrus juices in a pan with the sugars, cardamom pods, coriander seeds and ginger. When the sugar dissolves, turn up the heat and simmer for 3 minutes. Set aside to infuse for 10-15 minutes.
Pierce the sponge in the tin several times, then drizzle over the syrup through a sieve. Set aside for 1 hour, then transfer to a wire rack to cool.

delicious. tips

Mix up a soft icing using Greek yogurt, icing sugar and orange blossom water, then spread thickly over the cake.

If you can’t get hold of palm sugar you can substitute it with more caster sugar.

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