4 eggs, separated
3/4 cup superfine sugar, plus 2tsp for cream
finely grated rind and juice of 2 oranges
finely grated find and juice of 1 lemon
1 cup ground almonds
1/4 self rising flour
3/4 cup heavy cream
1 tsp cinnamon
1/4 cup slivered almonds, toasted
confectioner's sugar, to dust
Preheat oven to 350. Lightly grease and line the base of a 7 inch round deep dish cake pan. Blend the egg yolks with sugar until creamy and thick. Beat in half the orange rind and all the lemon rind into egg yolk mixure. Mix the juice from both oranges and the lemon with the ground almonds and stir into the egg yolk mixture. (It will be really runny.) Fold in the flour. Whisk egg whites until stiff and fold into the yolk mixture. Pour mixture into prepared pan and bake 35 to 40 minutes until golden and springy. Cool in the pan for 10 minutes, then turn out. It will sink slightly. Beat the cream to form soft peaks. Stir in remaining orange rind, cinnamon and sugar. Once cake is cool, cover with toasted almonds, sift with confectioners sugar and serve with cream.
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