level two fruit syrup cake

what was the mixing  method used for  the fruit cake  first we creamed butter and sugar together with the electric better   in a bowl  then we were supposed to then fold the dry ingredients with the wet ingredients but my group missed a step  so we had the then cream the wet and dry ingredients with the electric better to try and save our batter 
the appearance of the cake   it looked like a big muffin moist 
the texture of cake  it was warm fluffy and bonce not dry 
flavor all I could taste was orange
how was it presented in a container with some of the fruit syrup on top?

1 orange, quartered, cored, seeds removed 
235g (1 cup)  Raw Caster Sugar2 Tbsp honey 1 Tbsp lemon juice 125ml (½ cup) olive oil or melted butter2 large eggs, lightly beaten 150g (1 cup) self-raising flour 66g (½ cup) ground almonds
Preheat oven to 180ºC conventional or 160ºC fan-forced. Grease a deep round 18cm x 20cm cake pan. Line the sides and base with baking paper.
Place orange, Raw Caster Sugar, honey, lemon juice, oil and eggs in a food processor. Process until orange is finely chopped.
Add flour and ground almonds and process until just combined.
Pour into prepared pan and bake for 60 – 70 minutes or until a skewer comes out clean. Cool in pan for 10 minutes then turn onto a wire rack. Drizzle over syrup while still hot or serve on the side.
Serve slices of cake while warm.
Combine all ingredients and stir over low heat until Raw Caster Sugar dissolves. Bring to boil, then reduce heat and simmer for 10 minutes, or until syrup thickens slightly. Remove cinnamon stick.
Pour over cake while still hot.


Syrup