Instructions: Cream the butter and sugar together in blender. Add the vanilla essence and 3 eggs. Fold in the flour, almonds and baking powder. Gradually mix in the lemon and orange juice and blend well. Pour the mixture into a lined caked tin and bake in the oven for 30 minutes at 200C.

After the cake has cooled, remove the grease-proof paper and cover in fruit.

Place the sugar in a pan and heat until it caramelises. Cool quickly to prevent further cooking.

Drip the caramel over a ladle, so that the sugar forms strands. Drape over the cake and decorate with icing sugar.

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