Cream the butter and sugar together in blender. Add the vanilla essence and 3 eggs. Fold in the flour, almonds and baking powder. Gradually mix in the lemon and orange juice and blend well. Pour the mixture into a lined caked tin and bake in the oven for 30 minutes at 200C. After the cake has cooled, remove the grease-proof paper and cover in fruit. Place the sugar in a pan and heat until it caramelises. Cool quickly to prevent further cooking. Drip the caramel over a ladle, so that the sugar forms strands. Drape over the cake and decorate with icing sugar. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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