Step 1: PREHEAT YOUR OVEN TO 350C!
Step 3: 1. After you’ve weighed out all your ingredients, put the butter in a mixing bowl. Add the sugar bit by bit and cream together with a spoon until it looks soft and creamy.
Step 5: 2. Beat the eggs in a cup with a fork until fully blended and pourable.
Step 7: 3. Add a tablespoon of flour to the creamed butter and pour a small amount of beaten egg into the butter too. Mix these together until it’s smooth and consistant.
Step 9: 4. Repeat step 3 until all the flour and egg is mixed in (you can add more flour each time as the mix becomes more stable).
Step 11: 5. Zest the orange and lemon and add the zest to the cake batter. Mix this in.
Step 13: 6. Cut the orange and lemon in half and squeeze the juice from half of each into the cake batter. Stir this juice in until smooth.
Step 15: 7. Grease a cake tin with butter then, using your hand, dust the tin with flour – taking care to get it all on the sides too – to make the tin non-stick.
Step 17: 8. Pour the cake batter into the cake tin and use the back of a spoon to spread it out evenly. Then, drag the mixture slightly up at the sides, so it will bake more evenly.
Step 19: 9. Put the cake in the oven to bake for about 20 minutes.
Step 21: 10. Meanwhile, squeeze the rest of the juice from the orange and lemon halves into a cup.
Step 23: 11. After about 15 minutes, check the cake. Use a skewer or piece of dry spaghetti to pierce the cake in the middle. If it comes out very gooey, let the cake bake some more. When it comes out only slightly coated, pierce the cake in several more places.
Step 25: 12. After piercing the cake, dust liberally with icing sugar and chopped nuts, then pour the juice over the cake so all the sugar dissolves. Let the cake bake for a further 5 minutes.
Step 27: 13. Pierce the cake again and when it comes out clean remove it from the oven and place on a cooling rack.
Step 30: You should have a lovely soft, moist citrus cake with a caramelised citrus-nut glaze on top. Yummy! ^_^