In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
2 tblsp fine breadcrumbs
2 large free-range eggs
110g (4oz) caster sugar
110g (4oz) plain flour
140g (5oz) butter, melted, plus extra for greasing
½ tsp baking powder
100g (3½oz) icing sugar
2 tblsp orange juice
Grated zest of ½ orange
Toasted skinned almonds, to decorate
Preheat the oven to 200°C (400°F), Gas Mark 6 and grease a 20cm (8in) cake tin with a removable base. Sprinkle in the breadcrumbs.
Beat the eggs and sugar in a medium-sized mixing bowl with a whisk until pale and light. Sift the flour into a separate bowl, then make a well in the centre and pour in the melted butter. Using a wooden spoon, mix thoroughly until you have a smooth batter.
Gently fold in the egg and sugar mixture, along with the baking powder, until combined. Pour into the prepared cake tin and bake on the middle shelf of the oven for about 45 minutes. Remove from the oven and allow to cool on a wire rack.
When completely cool, transfer to a cake stand. Whisk together the icing sugar, orange juice and zest and drizzle over the cake. Decorate with the toasted almonds and allow to set before serving in generous slices with coffee or tea.