For one 26 cm cake

Ingredients:

For the syrup:

500 ml water

350 g sugar

zest of 1 orange

zest of half a lemon

2 cloves

1 cinnamon stick

For the dough:

7 eggs

7 Tbsp. sugar

8 Ttsp. breadcrumbs

8 Ttsp. ground almonds

1 tsp. cinnamon

1/2 tsp. ground cloves

zest of 1 orange

zest of 1 lemon

1,5 tsp. baking powder

2 tsp. vanilla exctract

1 tsp. rum

1 pinch of salt

Starting with syrup:

1. Combine water, sugar, orange zest, lemon zest, cinnamon stick and cloves in a pot.

2. Bring to boil and let it simmer for 2 minutes, then set aside to cool down completley.

For the dough:

1. Preheat the oven to 170°C.

2. Spread butter and sprinkle breadcrumbs into your cake mold.

3. Separate egg yolks from the egg whites.

4. Whisk egg whites with salt until stiff pic and set aside.

5. Whisk egg yolk with sugar and vanilla extract until fluffy.

6. Add the coarsley grounded almonds, breadcrumbs, ground cloves, cinnamon, baking powder, rum, orange zest and lemon zest. Gently fold everything into the mixture.

7. Gradually fold meringue into your mixture.

( don't over mix, you don't want to deflate it)

8. Bake at 170°C for about 45 min.

To check if the batter is fully baked, insert a toothpick into the center. It should come out clean.

9. As soon as the cake comes out of the oven, poke holes into it with a tooth pic.

10. Pour the cooled syrup evenly over the hot cake. Let it soak in fully.

11. Serve with some unsweetened whipped cream to balance the sweetness.

Enjoy:)