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This is a brilliant cake for al fresco dining, for picnics, and to serve as a pud on long warm summer evenings. The citrus tang of lemons in the cake and oranges in the syrup, cut through the richness. Serve with creme fraiche or Greek-style yoghurt.
Heat the oven to 170C. Beat the butter and sugar until creamy and almost white, for a good 5 minutes.
Beat in the eggs, one by one, then the lemon zest and the lemon juice. Sift in the flour, and mix well.
Pour the batter into a deep-sided well-buttered and papered 20 cm square cake tin. Bake for 50 minutes or until an inserted skewer comes out clean.
To make the orange syrup, combine the sugar, orange juice, lemon juice, sliced orange, and zests and saffron in a pan, and simmer, stirring, for 3 minutes.
Turn out the cake and cut into generous squares. Pierce the top of each square with a skewer, and spoon the hot orange syrup and orange slices over the top.
Serve with crème fraiche or yoghurt and scatter with pistachios and mint leaves.
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