Ingredients
Serves 8
For the cake
Butter for greasing
300g (10½oz) caster sugar
75g (2½oz) stale breadcrumbs, preferably brioche
225g (8oz) ground almonds
2 tsp baking powder
200ml (7 fl oz) sunflower oil
5 eggs, lightly beaten
Finely grated zest of 1 orange
100ml (3½ fl oz) rosehip syrup
Juice of 1 orange
For the cinnamon yoghurt
100ml (3 ½ fl oz) whipping cream
2 tsp icing sugar, sieved
1 large pinch ground cinnamon
200ml (7fl oz) plain yoghurt
Method
Pre-heat the oven to 180°c/350°f/Gas Mark 4. Grease the base of a shallow rectangular baking tin, 20 x 30cm (8 x 12in) – preferably a loose-bottomed one – with baking parchment.
Mix together the caster sugar, breadcrumbs, almonds and baking powder in a large bowl, then stir in the sunflower oil, eggs and orange zest. Mix well and pour the mixture into the tin. Bake for 20–30 minutes until the cake is lightly coloured and just about set. It should still be a little wobbly when you remove it from the oven. Leave for 10 minutes or so to cool a little.
Gently warm the rosehip syrup and orange juice in a small pan over low heat, then pour it over the cake. Allow the cake to cool to room temperature before slicing it.
Whisk the cream and icing sugar together until they form soft peaks and fold in the cinnamon and yoghurt. Taste and add a little more cinnamon if necessary. Lift the cake slices out of the tin and serve with a dollop of the cinnamon yoghurt on each portion.
Aga method
2-oven Aga
Cook the cake on the grid shelf set on the floor of the roasting oven with the cold plain shelf on the second runners down for 20-25 minutes.
3- and 4-oven Aga
Cook the cake on the grid shelf set on the floor of the baking oven for 20-30 minutes.
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