Cue Up The Episode!

1. Make sure you listen to Ruth's episode of The Storied Recipe Podcast, A Wedding Feast to Last a Lifetime, while you make her amazing Clifton House Tunisian Orange and Almond Flour Cake.

Make The Recipe

1. Lightly grease and line with parchment paper an 8 inch spring form cake tin or prepare your bundt pan (*See Note 3 for tips on preparing your pans).
2. In a large mixing bowl, mix together breadcrumbs, ground almonds and baking powder.
3. In a smaller bowl, whisk together the eggs, sugar and citrus zests, then add the vegetable oil and whisk again.
4. Combine the egg mixture into the dry ingredients together making sure they are well combined, and pour into the prepared cake tin and set on a baking tray.
5. Pop the cake into a cold oven, heat to 320ºF / 160ºC, and set a timer for 45 minutes thought it may take up to an hour. Keep a close eye on the cake during the last ¼ hour, and if the top looks like it is turning too brown, place a sheet of aluminum foil over the top.

Make The Citrus Syrup

1. In a small pan, add the sieved fruit juices, sugar, and cinnamon and bring them to boil, then let it simmer for about 7 minutes, then take off the heat and let it cool. When the syrup is slightly warm add the Cointreau or Grand Marnier.
2. When the cake is finished baking, allow it to rest in the tin (about 10 minutes). Gently remove the cooled cake from the tin and transfer it to a serving plate.
3. Prick small holes in the top of the cake with a toothpick, and using a pastry brush, slowly distribute the syrup over the top of the cake, allowing the liquid to be absorbed into the cake before adding more.
4. Optional Toppings: It is delicious with plain thick Greek yogurt, a mixture of Greek yogurt and Chantilly (a blend of whipped cream, vanilla and caster sugar), or a dollop of creme fraiche.