http://maoistorangecake.blogspot.com/2008/01/have-little-priest.html
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The Maoist Orange Cake Recipe
(Courtesy of LondonBoy)
This works by starting with a simple cake, already moist because of the almonds instead of flour, and then makes it moister by adding moisture (in the form of a fruit syrup) after cooking. The one drawback is that you have to make it the day before you want it.
Cake Ingredients
1.5 oz breadcrumbs (a bit stale is good, or dry the bread slightly)
3.5 oz ground almonds
7 oz caster sugar
1.5 tsp baking powder
4 eggs
7 fl oz sunflower oil (or, if you’re rich, 1 fl oz almond oil and 6 fl oz sunflower oil)
Zest of 1 large orange
Zest of 0.5 standard/large lemon
Syrup Ingredients
Juice of 1 large orange
Juice of 0.5 standard/large lemon
3 oz caster sugar
2 cloves
1 cinnamon stick (optionally, 1-2 stars of star anise, if you like the taste, and a dash of orangeflower water)
Directions:
First, invoke the goddess Rotunda, because she’ll surely be visiting you soon.
Mix the dry ingredients, beat in the oil and eggs, and then add the zest. Put the batter in a pre-oiled 8 inch cake tin. Put into a cold oven (not preheated) and turn the heat to 375 degrees, baking for about 45 minutes. Use a cake skewer to test that it’s done - if it’s not , it soon will be. Leave it in the tin to cool for a few minutes, then turn it onto a high-rimmed plate (you’ll see why when you do this!). About 10 minutes before you take the cake out of the oven, mix the fruit syrup ingredients in a large saucepan (except the orangeflower water), and melt them together over a medium heat. Once the sugar has dissolved, bring to the boil and simmer gently for 5 minutes, then allow to cool a little, while you test the cake and put it on the plate. If you’re adding orangeflower water to the syrup, do it now. Use a skewer to make holes in the cake, and, while cake and syrup are still warm, pour the syrup over and into the cake, aiming for the holes so the syrup permeates the cake. (Leave the cinnamon stick etc in the pan, of course.) As the cake cools it will start to leak a bit: baste it, so as much of the syrup is soaked up as possible. This can take ages, and you might be left with some syrup that just doesn’t get soaked up. Eat that, or add it to fruit salad.
Finally, put foil over the top of the cake, and leave it in the fridge overnight, to let the flavours settle. It keeps well, too (provided you put it at the very back of the fridge behind an uninteresting salad and don’t let your boy/girlfriend see it). Serve still slightly cold, sprinkled with a little icing sugar.
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