Almond cake with orange and rosemary
Preheat oven to 350°F.
Line a 9-inch springform pan (or two 7-inch spring form pans) with parchment paper and grease the sides with butter.
In a large bowl, mix together:
1 cup fresh breadcrumbs
1 cup sugar
1 cup whole almonds, lightly toasted then finely ground
2 teaspoons baking powder
¼ teaspoon sea salt
In a smaller bowl, whisk together:
4 large eggs
¾ cup sunflower seed oil (or melted butter)
Zest of 2 oranges
Zest of 1 lemon
¼ cup chopped fresh rosemary
¼ teaspoon orange flower water
½ teaspoon vanilla
¼ teaspoon almond extract
Add the wet ingredients to the bread crumb mixture and stir to combine.
Pour the batter into the prepared pan. Bake until the cake is firm and golden brown, 40–45 minutes. While the cake is baking make the orange syrup. Remove cake from oven and prick tiny holes in the top of the cake with a cake taster. Slowly pour the hot orange syrup over the cake and allow it to soak in. Cool on a wire rack. Serve at room temperature.
In a small sauce pan, combine:
Juice of 2 small oranges
Juice of 1 lemon
⅓ cup sugar
2 tablespoons fragrant, flowery liqueur, such as
Grand Marnier or Cointreau
Over medium-high heat, bring to a gentle simmer, remove from heat and stir to dissolve the sugar. Keep warm.