Orange and Lemon plumcake (gluten-free, sugar-free, yeast-free)

Faeto Country House b&b in Florence Tuscany

INGREDIENTS
200g Unsalted butter
4 Eggs
240g Almond flour
140g Corn flour
2 Lemons (zest and juice)
2 Oranges (zest and juice)
1 tsp Baking soda
2 tbsb Honey
4-5 tbsp Caster sugar
1 cup Water
Cake pan

PREPARATION
Preheat the oven to 170 degrees. Grease a cake pan, and line the bottom with a round piece of parchment paper.
Soften the butter to room temperature, then add the honey and mix thoroughly. Once well mixed, beat in eggs, one at a time, then beat in almond and corn flours, soda, lemon juice and zest. Combine well until the batter is smooth. Spread the batter into a prepared cake pan. Bake in the preheat oven for about 45 minutes, until browned.
Meanwhile, to make the orange syrup, use a small sharp knife to remove the pith from the rind and cut the rind into very thin strips. Stir the orange zest, sugar, orange juice and water in a small saucepan over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2 minutes or until mixture thickens slightly.
When the cake is ready, remove from the oven, soak with orange syrup and leave it flavouring for 30 minutes. Slice and serve it with orange syrup and zest.