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- 1 orange, scrubbed and roughly chopped (with skin)
- 1 large lemon, scrubbed and roughly chopped (with skin)
- 5 eggs, separated
- 200g caster sugar
- 225g ground almonds
- sifted icing sugar to decorate
- candied citrus peel to decorate
Prep:1hr › Cook:55min › Ready in:1hr55min
- Put the chopped orange and lemon in a small saucepan, discarding any pips. Add 1 tablespoon water, then cover and cook gently for 30 minutes or until the fruits are soft and excess liquid has evaporated. Leave to cool.
- Preheat the oven to 180 C / Gas 4. Line the bottom and sides of a 23cm springform cake tin with baking parchment. Finely chop the fruits in a food processor or blender, or with a large knife.
- Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute.
- Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl until pale and quite thick, 2 to 3 minutes. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.
- Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly.
- Leave the cake to cool in the tin, then turn it out, peel away the parchment and transfer to a serving plate. Dust with icing sugar and decorate with strips of candied citrus peel before serving. The cake can be kept in an airtight tin for up to 2 days.
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