Use a reasonably fine grater to zest the lemon and Orange. Be careful not to take the white pith of the Orange as it is quite bitter.

Brush your bowl first inside with soft butter and then line the bowl with parchment paper you have cut to size. The butter will help the paper stick.

Then gently brush the paper also with a little butter and this will help you peel it off the cake when the cooking is complete.

Place your best looking slices of oranges in the bowl - again the butter will help them stick to the side of the bowl and stay there until you put in the cake mix.

Start with the flour, sugar and fruit then adding the butter mixing for 2-3 minutes on a slower speed. (See our video) 

Then Step by Step add the Lemon and Orange Zest, followed by the juices, honey, rum (optional).

Then add the eggs one by one - then the honey and give it a good mix.

The mix is quite a wet mix, pour slowly into the prepared bowl letting the mix settle, so that the gapes around the oranges you placed in before are all filled up.

Now cover the bowl with parchment paper and foil and secure with a rubber band. 

Put The trivet in the bowl and some water.

Using the Foil slings lower the bowl into the instant pot and top up with water so that you are between 50% and 75% the way up the bowl.

Put on the top, and cook for 80 minutes with fast pressure release.

Let The cake cool for 20-30 minutes and then turn it out - and you are ready to serve.