Spiced citrus syrup cake

Method

1. 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.
2. 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.
3. 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.
4. 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.