1. Preheat oven to 170°C Lightly grease an 8 x 1/2-cup capacity mini loaf pan or a 12 x 1/3-cup capacity muffin pan. 2. Using an electric mixer, beat butter, 2/3 cup of sugar and 1 teaspoon each of lemon, orange and lime rind for 8 minutes, or until creamy. Add eggs, 1 at a time, beating well after each addition. 3. Add flour, almond meal and milk to butter mixture. Mix. 4. Spoon into pan. Bake for 20 minutes, or until a skewer inserted comes out clean. 5. Stand for 5 minutes. Turn onto a wire rack over a baking dish. 6. Place remaining sugar and 1/3 cup each of lemon, orange and lime juice into a saucepan over low heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes, or until syrup thickens slightly. 7. Use a skewer to prick holes in tops of cakes. Pour warm syrup over warm cakes. ---------------------------------------------------------------------------
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