Preheat the oven to 180'c.
Segment the oranges by removing the skin and pith with a sharp knife. Remove the segments by cutting inside the white membrane on each side of the segment.
Mix the breadcrumbs with 200g sugar, almonds and baking powder. Whisk the oil with the eggs, then add to the dry ingredients and mix well. Add the zest of the orange and the lemon. Pour the mixture into individual moulds, place the oven and bake for 20 minutes, or until the cake is golden brown.
While the cake is in the oven, make the drambuie syrup. Juice the orange and lemon, add the 75g caster sugar and drambuie into a saucepan and bring to the boil, stirring until the sugar has dissolved completely. Simmer for 3 minutes.
Test whether the cake is baked by inserting a skewer or the tip of a knife into the centre. If the cake is ready, the knife will come out clean. Allow to cool for 5 minutes before turning out onto a plate.
While the cake is still warm, pierce it several times with a skewer and then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then, until all the syrup has been soaked up.
Serve with creme fraiche.
«Make sure all the syrup is soaked up by the cake to give it maximum flavour.»