This easy to make, moist, flavoursome and gluten free cake is inspired by the Middle East. Although I have not travel to that part of the world as yet I often explore the cuisine and enjoy enormusly food packed with flavours. This cake is ideal for picnic as it travels well or as desert served with spoon of greek yoghurt with drizzle of honey on top.
150ml vegetable oil
220ml orange juice
160g orange marmalade
70ml greek yoghurt
100g ground almond
2tsp baking powder
1 orange zest
1 orange juice
Preheat the oven to 180c/160Fan/Gas mark 4. Grease and line two 500g loaf tins with greaseproof paper.
Whisk together the oil, orange juice, eggs, marmalade, yoghurt and orange zest until well combined. In a separate bowl mix together all dry ingredients and add them to the wet mixture. It will be runny butter. Pour the mixture evenly and bake for 45-60min, or until skewer comes out clean and cake turns orange brown on top.
Few minutes before the baking is done put all syrup ingredients in a pan and heat until sugar will dissolve. Once the cake comes out of the oven start pouring gradually the syrup over the hot cake. Use brush to spread the syrup evenly. It fells like you have more syrup than the cake will be able to absorb but just give few minutes and continue with the process until all syrup will be absorbed. Once the cake absorbs all the liquid let it cool a little and remove from the tin to a wire rack to cool completely.
You can use 1kg loaf tin instead of two 500g loaves, you will have to increase the baking time by 10-15min. This cake will keep well for 4-5 days wrapped carefully in the fridge, saying that it never lasts that long in our house.