Almond Citrus Cake

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   ["Lightly grease an 8"" diameter cake tin, then line base with baking parchment paper, cut an extra circle for later.", "Put breadcrumbs, almonds, sugar and baking powder in a bowl and stir. In a separate bowl beat eggs and then add oil and combine well with a wooden spoon,pour into almond mixture and add grated orange, lemon and lime zest. Beat everything together until a thick batter. Pour into tin lined with paper. Place cake tin on a sturdy cookie tray or similar (one that doesn't warp when hot) and place on middle shelf of a COLD oven. Set oven temp to 375F / 190 C / gas 5. (Bake setting not convection) or adjust temp accordingly. After 20 mins scrunch up spare baking parchment and run under cold tap to wet. Shake off excess and spread out on top of still slightly runny cake (this will stop top from burning). Then bake for a further 30 - 35 mins. during this second part of cooking make the syrup: put sugar, citrus juices and whole spices together in a pan and warm over low heat until sugar has dissolved, bring to the boil, then reduce heat to simmer for about 7 or 8 mins. It should be a runny syrup. Strain syrup reserving spices. When cake is done (test with skewer, it should come out clean when poked). Let cake cool for 5 mins, leave top baking paper in place and gently turn cake out (upside down) and gently peel off the paper that was in bottom of tin. Poke the cake all over with a wooden skewer/tooth pick and with a dessert spoon, spoon syrup evenly over cake letting it absorb the syrup each time. This may take 1/2 an hour. To serve, I like to arrange the strained whole spices on top of the cake for decoration (not to eat of course). Serve with a little pouring cream or soft icecream."]

* Per serving · 4 servings · Values may vary.