About this recipe:Whole lemon and orange provide both the bright flavour and moisture in this traditional flourless cake, a lovely addition to afternoon tea. The name comes from a child's singing game about the bells of London: "Oranges and lemons, say the bells of St Clements."
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
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Method 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.