Clifton House Tunisian Orange and Almond Flour Cake

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1. 1Step 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. 2Step 2: In a large mixing bowl, mix together breadcrumbs, ground almonds and baking powder.
3. 3Step 3: In a smaller bowl, whisk together the eggs, sugar and citrus zests, then add the vegetable oil and whisk again.
4. 4Step 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. 5Step 5: Pop the cake into a cold oven, heat to 320ºF / 160ºC, and set a timer for 45 minutes though it may take up to an hour. Keep a close eye on the cake during the last 1/4 hour, and if the top looks like it is turning too brown, place a sheet of aluminum foil over the top.
6. 6Step 6: 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.
7. 7Step 7: 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.
8. 8Step 8: 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.
9. 9Step 9: 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.