Instructions: 1. Cream butter and sugar together until light and fluffy. Beat in rind.

2. Add eggs one at a time, beating well after each addition. Mix together flours and almonds.

3. Blend flour mixture into creamed mixture alternatively with combined juices and buttermilk.

4. Pour into a greased and lined 20 cm round cake tin. Bake in a moderate oven (180C) for 25 to 30 minutes or until a skewer inserted in the center comes out clean.

5. To prepare syrup: Place juice, sugar and cinnamon stick in a small saucepan. Bring to the boil.

6. Boil for 2 to 3 minutes, without stirring.

7. Pierce top of cake in several places with a skewer.

8. Pour syrup over hot cake in tin. Allow cake to cool in tin before removing. Serve with cream. Store in an airtight container.

NOTES : Makes 1 cake.

Preparation Time: 45 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.