Line the base of cake tin (about 20 cm in diameter and 5cm deep) with greaseproof paper, then grease and flour the paper.
Mix the breadcrumbs with the sugar, almonds and baking powder. Whisk the oil with the eggs, then add to the dry ingredients and mix well. Add the zest of the orange and the lemon. Pour the mixture into the tin, place in a cold oven and then set the heat to 180'C. Bake for 45 minutes to an hour, or until the cake is golden brown.
While the cake is in the oven, make the citrus syrup. Put the citrus juice, 75g caster sugar, cloves and cinammon stick into a saucepan and bring to the boil, stirring until the sugar has dissolved completely. Simmer for 3 minutes, then remove the cinnamon stick and the cloves.
Test whether the cake is baked by inserting a skewer or a the tip of a knife into the centre. If the cake is ready, the knife will come out clean. Allow to cool for 5 minutes before turning out onto a plate.
While the cake is still warm, pierce it several times with a skewer and then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Check on it and spoon any excess syrup back over the cake every now and then, until all the syrup has been soaked up.
Serve with whipped cream or thick Greek yoghurt.
«Make sure all the syrup is soaked up by the cake to give it maximum flavour.»