1. Lightly grease an 8 inch round cake tin and line the bottom with baking paper. Don’t preheat the oven!
2. Combine 50 grams gluten free bread crumbs or polenta, 200 grams golden caster sugar, 100 grams ground almonds and 1.5 tsp baking powder in a medium-sized bowl.
3. Whisk 200 ml sunflower oil and 4 large free-range eggs until light and fluffy, and add them to the dry ingredients.
4. Add the zest of 1 lemon and 1 orange and combine well.
5. Spoon into the prepared tin and place into a cold oven.
6. Set the temperature for 180 C/ 160 C fan and bake for 45-50 minutes.
7. Meanwhile, prepare the citrus syrup.
8. Put the juice of 1 lemon and 1 orange into a small saucepan along with the 75 grams caster sugar, 2 whole cloves and 1 cinnamon stick. Bring slowly to a rolling boil.
9. Simmer for two minutes and then set the pan aside to cool.
10. Allow the cake to cool for five minutes after removing it from the oven and pour over the syrup. Leave to cool completely.