At Chez Marie: the cake praised by François-Régis Gaudry

At Chez Marie: the cake praised by François-Régis Gaudry in his book “Recettes & récits. The best recipes are the ones we share.”

For a 26 cm cake tin:

• 200 g almond flour
• 200 g granulated sugar, plus 70 g more for the syrup
• 50 g breadcrumbs (from stale bread)
• 30 g orange blossom water
• 1 packet baking powder
• 1 untreated lemon (zested and juiced)
• 1 untreated orange (zested and juiced; you can substitute grapefruit seasonally)
• 200 ml extra-virgin olive oil
• 3 eggs

1. Preheat the oven to 180 °C.
2. In a mixing bowl, combine the almond flour, 200 g of sugar, the breadcrumbs, and the baking powder.
3. Zest the lemon and the orange directly over the bowl (reserve the fruit for the syrup).
4. Stir in the orange blossom water, the eggs, and the olive oil.
5. Butter and flour the 26 cm cake tin. Pour in the batter and bake for 45 minutes.
6. Just before the cake is done, prepare the syrup : in a saucepan, bring to a boil the 70 g of sugar with the reserved lemon and orange juices.
7. As soon as the cake comes out of the oven, pour the hot syrup over it and let it cool completely.