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 pips.
  • 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 icing sugar before serving with mascarpone cheese.

Reviews & Comments 5

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    " It was excellent "
    juliecake ate it and said...
    A beautiful and elegant dessert! Simple ingredients too........thanks! julie
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    " It was excellent "
    chefmeow ate it and said...
    This sounds great. You've got my 5.
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  • dandelion 6 years ago
    What an unusual technique. I have to give this a try. It must be moist. THX :)
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    This would be good for a special dinner for two.
    I love Dusting a cake unsung paper doily to make a pattern.
    How lovely the marriage between the orange and the almonds.
    Michael
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    " It was excellent "
    jett2whit ate it and said...
    how luscious! Thanks for sharing
    Was this review helpful? Yes Flag

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