A delicious moist sweet but tangy cake from all the thin slices of orange and lemon on the top which is then glazed in the sweet citrus syrup.

Serve with a cup of tea or a scoop of rich smooth vanilla ice – cream.

310ml water

165g caster sugar

1 large orange, thinly sliced

1 large lemon, thinly sliced

Cake mix

250g butter

3tsp grated orange rind

275g caster sugar

5 medium eggs

260g self – raising flour

2tsp ground cinnamon

125ml milk

Method

Preheat the oven to 180c, gas 4, 350f, grease a 23cms x 23cms square brownie pan and line with non – stick baking paper.

Combine the water and sugar in a large pan, stir over the heat, without boiling until the sugar dissolves. Boil, uncovered, without stirring for 5 minutes or until syrup thickens slightly. Add orange and lemon slices to the syrup, simmer gently uncovered for 7 – 10 minutes or until the rind is tender, carefully remove the slices from the syrup and place on a plate to cool, turn the syrup down to very low and reduce until thick and syrupy. Turn off and leave to cool.

Combine all the cake ingredients in a large bowl, beat with an electric mixer on low speed until combined, then beat on medium speed for 3 minutes until light and fluffy.

Place the orange and lemon slices in the bottom of the prepared pan so the slices are slightly overlapping, pour the cake mixture on top, smooth the surface and bake for 45 minutes until a skewer comes out clean.

Cool on a wire rack for 10 minutes, turn out of the tin onto the rack, peel off the paper and pour over the remaining syrup, serve warm or cold which ever you prefer both are delicious.