How to make it

  • Put the whole oranges and lemon in a heavy-based saucepan and cover with cold water.
  • Bring to a boil and simmer for 2 hours, topping up with water if necessary.
  • Drain and leave to cool.
  • Pre-heat the oven to 325?F (170?C).
  • Grease and line a 9 inch (23 cm) round cake tin.
  • Cut the fruits in half and discard any seeds.
  • Put the fruit, in batches, in a food processor and blend with the sugar to form a puree.
  • Put the puree in a large bowl and, using a hand mixer, beat in the egg yolks and almonds.
  • Whisk the egg whites until stiff but not too dry, then fold into the fruit mixture.
  • Gently spoon the mixture into the prepared tin and carefully level the surface.
  • Bake in the oven for 1 and 1/2 hours until golden, firm to the touch, and a skewer, when inserted into the center, comes out clean. Leave to cool in the tin.
  • Dust with sifted confectioners sugar before serving with mascarpone cheese.

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    " It was excellent "
    minitindel ate it and said...
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