Line a 20cm cake tin and heat oven to 170°C.

Place washed whole orange and lemon in a saucepan and cover with water. Boil for 30 minutes then remove and allow to cool.

Blend boiled orange and lemon in a food processor until mushy. Add the oil, raw sugar, eggs, ground almonds and baking powder and blend until smooth.

Drizzle honey into cake tin then line with orange slices. Spoon batter into prepared tin and bake for 40 mins.

Candied Macadamia : In a small bowl, combine macadamias, honey and sugar. Toss to make each macadamia completely covered with the honey and sugar. On a lined baking tray, place macadamias in a single layer (separate them) and place in the oven to bake for 8-10 minutes until caramelised and golden brown. Cool & set aside.

Lemon Yoghurt Graze : In a bowl, mix yoghurt, icing sugar and grated lemon zest. Cover and rest in the fridge for at least 30 minutes.

Decorate the cake with yoghurt graze, lemon peel and candied macadamias.