Instructions: 1. Brush a 20.5cm base measurement, spring release or a loose base cake tin with oil then dust with flour, shaking off any excess.

2. Grate the zest from the orange and lemon. Mix together the Izarra and olive oil. Roughly chop the pinenuts.

3. Set an electric whisk to its fastest speed and whisk together the eggs and the sugar for about 6 minutes or until pale and thick. Set the whisk to its lowest speed. Add the orange and lemon zest and the sieved flour and whisk until just combined. Using a spatula or large metal spoon gently fold in the Izarra and the oil.

4. Pour into a prepared tin, bake at Gas mark 2 / 150 c / 300 f for 20 minutes. Remove from the oven and quickly sprinkle with pinenuts, pushing them gently into the top. Dust with the icing sugar and return to the oven for another 10 minutes or until a skewer inserted into the centre of the cake comes out clean.

5. Allow the torte to cool for 10 minutes and then flash under a hot grill for 1 minutes or until the sugar begins to caramelise and the nuts turn golden brown. Remove the base and serve warm or cold with cream and lemon sauce.

6. To make the Lemon Sauce , place all the ingredients in a heavy-bottomed pan , then heat gently stirring all the time until smooth and well blended.

7. Garnish with fresh mint leaves.

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