50g stale breadcrumbs
200g Caster sugar
25 g ground nuts
75 g Semolina
1 1/2 tsp baking powder
200ml sunflower oil
Zest ½ lemon
Juice of 1 Orange
Juice 1/2 lemon
1 cinnamon stick
The base of the 'flour' is made from drying stale bread at a low temperature overnight. At Spring we use bread left over from the restaurant sitting the previous evening, but at home this could be the stale crusts and ends that build up overtime.
Once dried 'mill' the bread into fine breadcrumbs using a blender or Magimix. Whisk the oil and eggs together and add to dried ingredients and lemon zest.
Pour the mix into a 20cm (8in) lined greased and floured tin. Bake at 130 no fan for 30-45 minutes. Raise temperature to 160 for 10 minutes more. The cake should pull away from the sides of the tin when it is ready.
Meanwhile make the syrup. It should be sweet yet citrusy, add more or less sugar/ juice to taste. Alternatively we use left over fruit poaching liquid - anything like that to hand will work.
To serve, spoon a little of the syrup over the sponge until saturated and sticky. At Spring we create a thick yoghurt from left over milk used in making coffees. We serve the cake with a large dollop of this, topped with the spent coffee granules sprinkled on top.
Watch a live discussion between Skye Gyngell and Jane Scotter of Fern Verrow on biodynamic farming, how eating seasonally and locally can benefit us and the environment and the importance of asking where your food comes from during our Virtual Creative Residency. Find out more and purchase tickets here.