If you have a few sorry-looking satsumas or lemons languishing in the fruit bowl, then this is the cake recipe for you. It can be made with any combination of citrus fruit, the recipe adapts its sweetness according to the type of citrus used. And as it uses ground almonds, and no flour or raising agent, it is naturally gluten-free. About 270g citrus fruit, your choice [2 small oranges; 1 grapefruit; 3 lemons; or 1 orange, 1 lemon, 1 lime]
6 eggs, separated
250-350g depending on your choice of citrus [for an orange, 250g; for a mixture, 300g; for either all lemons, or limes or grapefruit, 350g]
300g ground almonds
a handful of flaked almonds
Put the whole unpeeled fruit into a saucepan and add enough cold water to cover. Put a small sheet of baking parchment on top of the water, pop the lid on, and place the pan over a gentle heat for 1½ to 2 hours until completely soft [the time depends on the size of the fruit]. Leave to cool completely. We did this the night before.
Heat the oven to 160°C/180°C non-fan]. Grease and line a deep 23cm round cake tin.
Drain the cold fruit. Cut off any woody ends, chop the skin and flesh into small pieces. Rub through a sieve/fine-mesh strainer to remove any pips then transfer to a food processor and blitz to a purée. In a clean bowl, whisk the egg whites with a pinch of salt until stiff. In a separate bowl, whisk the egg yolks and sugar until pale and mousse-like [you can use the same whisk]. Whisk the fruit pulp and ground almonds into the egg yolk mixture. Next, fold in the egg whites.
Pour the mixture into the cake tin, level the top and scatter with a few flaked almonds.
This recipe is from Too Good to Waste by Victoria Class [UK: Nourish]
5 to remember
los cítricos – the citrus fruit
una toronja – a grapefruit
la pulpa – the pulp
la yema de huevo – the egg yolk
la clara de huevo – the egg white