Preheat the oven to 160 ˚C.

Grease a lamington tin (approx 35 cm x 24 cm) with the butter and line it with baking paper.

Zest the citrus fruits very finely, reserving the fruits for the syrup.

Combine the almond meal and flour.

Beat the softened butter adding the sugar and citrus zest.

Using electric beaters, incorporate the eggs one by one, alternating with the almond powder and mix well.

Pour the batter into the mould and spread evenly.

Bake in the oven for 30 to 40 minutes. To check the cooking, place a pick in the centre of the cake: it should come out slightly damp.

Ten minutes prior to the end cooking, prepare the syrup: juice the 2 oranges and the lemon, placing the juice together with the sugar into a small saucepan and bring to a boil, stirring occasionally so that the sugar disolves.

Take the cake out of the oven andbrush with the syrup until the cake has absorbed all the syrup. (I cheat and use a skewer to make holes in the top of the cake and then slowly pour the syrup over the cake)

Take the zest of the remaining orange using a zester and place it on the cake.