Orange & Lemon Cake©

1.     Grate the zest 3 of the 4 oranges and place the zest to one side

2.     In a large pan, place the oranges into boiling water and reduce the heat and simmer for 1 hour with a lid on until they are soft and squidgy. Drain and set to one side to cool

3.     When the oranges have cooled, quarter the oranges using a knife. Remove the seeds but leaving the peel on. Place the cooked oranges into a food processor. Blitz into a puree and set to one side

4.     Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven and grease two 20cm/8" round cake tins and set to one side

5.     In a large mixing bowl start the cake mix. Combine together the sugar and baking margarine until light in colour

6.     Add the eggs, one at a time and combine between each addition

7.     Add the ground almonds, orange puree, reserved orange zest from the 3 oranges earlier and orange extract. Combine gently

8.     Sieve in the flour and baking powder. Mix in thoroughly but be careful not to over mix

9.     Spoon into the pre-prepared tins and pop into the centre of the oven and bake for 30 minutes

10.  Check with a skewer in the centre of the cake, if it comes out clean- they are ready. Remove the cakes from oven. Allow to cool in the tins completely before moving onto the next step

11.  Once the cakes have cooled, make the lemon mascarpone that will be used for the topping and filling. In a large mixing bowl, add all the lemon mascarpone ingredients and beat together until looking smooth

12.  Using the mascarpone mix, cover the bottom-side up of one of the cakes. Sandwich the other cake on top (top-side facing up)

13.  Spoon the rest of the mascarpone mix on the top and spread out evenly, covering the top of the cake (not the sides)

14.  Decorate with the lemon and orange zest (or to your preference). Serve and enjoy!!!!!