Ingredients
Method
1.Preheat the oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line the base and side with baking paper.
2.In a large bowl, beat the butter, rind and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in the sifted flours and juices in two batches. Spread the mixture into the prepared pan.
3.Bake for about 1 hour 10 minutes. Stand the cake in the pan for 10 minutes before turning onto a wire rack to cool.
4.To make candied citrus slices, combine the sugar and the water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves; add the orange and lime slices and bring to boil. Reduce heat to very low; simmer, uncovered, for 15 minutes, turning slices occasionally. Remove from heat, cool slices on a wire rack.
5.Sift icing sugar into a bowl with boiling water; stir until smooth.
6.Drizzle cake with glace icing. Just before serving, top with candied citrus.
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