Clodagh Mckenna’s Christmas spiced orange cake

SERVES 8 PREP 20 mins COOK 1 hr plus

cooling MORE EFFORT V 50g slightly stale white breadcrumbs 200g caster sugar

150g ground almonds

1 tsp baking powder

ǡǟǟĉă Įķċŧďoeðī ďðă 4 eggs

1 large unwaxed orange, zested and juiced 1 unwaxed lemon, zested and juiced orange slices and star anise, to serve

For the citrus syrup 75g caster sugar

2 cloves

1 cinnamon stick, plus extra to serve

1 Heat the oven to 200C/180C fan/gas 6. Line the base of a 20.5cm round and 5cm deep tin with baking parchment.

2 Put the breadcrumbs, sugar, almonds and baking powder in the Bosch Creation Line with Scale Stand Mixer, weighing as you go, and mix. Slowly add the oil, then the eggs, and continue to mix until fully combined. Add the orange and lemon zest, then pour the mixture into the tin and bake for 45 mins to 1 hr, or until golden brown and a skewer inserted into the middle comes out clean. Allow to cool for 5 mins, then turn out onto a plate.

3 Meanwhile, gently bring all the syrup ingredients to the boil in a pan with the orange and lemon juice, stirring until the sugar dissolves. Simmer for 3 mins, then remove the cinnamon and cloves. While still warm, pierce the cake several times with a skewer, then spoon the hot syrup over. Leave to cool, then spoon any excess syrup back over in intervals until it’s all fully absorbed. To serve, top with cinnamon sticks, a few orange slices and star anise.