Oh my word! This cake is more delicious than it looks and sounds. And its super-easy to make.

It all started last weekend when, after making my Saturday morning nut milk (almonds and cashews soaked all night long on the Friday), I was wondering what to do with the leftover pulp once I had ground the nuts. It seemed a shame to throw it away. And then I stumbled across this recipe which calls for 250 grams of ground almonds. I had all the ingredients at hand, so I made it. It’s a winner!

I made the syrup, didn’t bother with the zest, and, as instructed, poured it over the cake. As I was eating it, one word came to mind: Cointreau. This cake is crying out for it. Cointreau is a French orange-flavored triple sec liqueur. I’m going to buy some this weekend and do this syrupy cake all over again.

Here’s the recipe below. Note: if you don’t have blood oranges, regular oranges will do. And yes, the Cointreau goes in the syrup!

https://www.theguardian.com/food/2020/jan/04/tamal-ray-gluten-free-blood-orange-syrup-loaf-cake-recipe