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In a large bowl, mix the breadcrumbs, ground almonds, unrefined sugar, baking powder, eggs, oil and both citrus zests.
Line 10 muffin tin moulds (or a 20cm cake tin), then pour in the cake mixture and put the tin in a cold oven.
Set the heat to 200C (180C fan)/390F/gas 6 and, once the oven comes up to temperature, set a timer for 15 minutes (or 25 minutes if making a larger cake).
Once the time is up and the muffins (or cake) have risen and turned light golden brown, insert a toothpick or fork to check the y’re done: it should come out clean.
Remove and leave to cool a little in the tin.
Meanwhile, make the syrup.
Pour both citrus juices into a small saucepan, stir in the sugar, cloves and cinnamon, and add the thyme sprig and bay leaf, if using.
Bring to a boil, turn down the heat to a simmer and cook for three minutes.
Spike the muffins (or cake) all over with a toothpick or fork, drizzle the syrup all over the top, then serve with yoghurt, creme fraiche or double cream, if you like.