Method

​1 Preheat the oven to 170°C/fan 150°C/gas mark 3 and grease a 23cm loose-bottomed tin and line the base with baking parchment.

2 Using an electric hand whisk, beat the butter until soft and light. Add the sugar, orange and lemon zest and continue to beat until fluffy. Beat in the eggs one at a time.

3 Finally, fold in the ground almonds and pour into the prepared tin. Place in the oven and bake for 55 minutes or until the top is firm and a skewer inserted into the middle of the sponge comes out clean.

4 Allow the sponge to cool for around 10 minutes before turning it out on to a plate. While the cake is cooling make the syrup.

5 Put the juices and sugar into a saucepan and bring to the boil. Allow the liquid to boil for about 10 minutes until it has reduced to a syrup.

6 Use a skewer to poke some holes into the top of the cake. Now spoon the syrup over the cake -don’t be afraid to use all of it to maximise flavour.