You will be surprised at the amount of moisture and mouth watering flavor that this cake contains. The actual making of the cake is a little unusual as you actually use whole citrus fruits (skin and all!). This cake is best in the summer simply served with a generous scoop of Mascarpone or some cool whipped cream.
Whole Citrus Cake
1 Whole Lemon
1 Whole Lime
2 Large Navel Oranges
6 Ounces/175 Grams Ground Almonds (fine grind)
6 Ounces/175 Grams Ground Hazelnuts (fine grind)
13 Ounces/380 Grams Fine/Caster Sugar
½ Teaspoon Baking Powder
9 Whole Eggs
Heat the oven to 360°/180°C. Prepare the forms you are using, for this recipe we will use 3 x 2lb bread forms which you will need to grease or spray, if you prefer you can use cake pans or individual silicone or muffin forms, just remember to adjust the cooking time accordingly.
Place the citrus fruits in a deep saucepan and cover with cold water. Bring the water to a boil and reduce the heat to a simmer. Simmer the fruit for 1 hour making sure that you keep the water topped up at all time. Whilst the fruit is cooking, mix together the groundnuts, sugar and baking powder. After one hour remove the fruit from the water and allow to cool for 15 minutes, once cooled then cut the fruit into quarters and remove all of the pips. Place the fruit quarters into a food processor and process to a purée is formed. Let the purée cool to a room temperature.
Whisk the eggs using an electric mixer, you will want to whisk the eggs long enough to thicken the egg mix so that when the whisk is removed it runs off of the whisk slowly and in a fairly thick ribbon. Using a rubber spatula carefully fold in the complete nut and sugar mix and then fold in the fruit purée. Pour the mix into your chosen moulds filling each mould two-thirds of the way up. Bake the cakes for 40-45 minutes, check the cake by piercing the cake with a knife and removing the knife, if the knife comes clean/without batter then the cake is ready. Remove the cakes from the oven and allow to cool before removing them from their forms. Upon cooling the center of the cake tends to sink slightly, this is completely normal.