For the cake:
120g slightly stale white breadcrumbs
400g caster sugar
200g ground almonds
3 tsp baking powder
400ml sunflower oil
finely grated zest of 2 oranges
juice of 2 oranges
juice of 1 lemon
150g caster sugar
1 cinnamon stick, or a tsp of ground cinnamon
Line the base of a 20cm round and 5cm deep tin with greaseproof paper, then grease and flour the tin.
Bake for 45 minutes to 1 hour or until the cake is golden brown (about 45 minutes). Check with a skewer by inserting it into the middle, if it comes out clean it’s done. Cool for 5 minutes before turning out onto a plate.
While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake allowing it to run into the holes. Leave to cool. Spoon any excess syrup over the cake every now and then until it is all soaked up.