Use old breadcrumbs to make light work of this zesty Tunisian drizzle cake

Today’s dish is an adaptation of khobz Tunis, which translates literally as “Tunisian bread”, although this citrus cake actually originates from Algeria. It’s a type of drizzle cake made with breadcrumbs and ground almonds, and is light yet sticky and incredibly delicious. The syrup is usually flavoured with orange blossom water, but I used one made with just orange and lemon juice, because that’s all I had.

If toast and marmalade were a pudding…

Marmalade isn’t everyone’s cup of tea, but every now and then I can’t resist a spoonful spread on hot buttered toast for breakfast. And if I were to take those flavours and put them in a dessert, it would be this one. Baking with breadcrumbs isn’t new – lots of recipes call for stale bread – but they’re a rarity in my house, so I tend to use fresh, which gives this cake such a good, squidgy texture against the warm, sticky marmalade topping. I’d avoid using anything too crusty, though: simple sliced bread works a treat.