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“A light and tangy cake from Sicily. Serve it with heaps of whipped cream and a strong coffee.”
1hr 5mins

Ingredients Nutrition


  1. Grease and line the bottom of a deep 7-inch (18 cm) round pan.
  2. Preheat oven to 350 F/ 180°C.
  3. Whisk the egg yolks with with the sugar and lemon zest, until very thick and light in color.
  4. Mix the orange and lemon juice and add with the ground almonds to the egg mix (it will be very runny at this point).
  5. Fold in the flour.
  6. Whisk the whites stiff and fold into the batter.
  7. Fill batter into the pan and bake for 35-40 minutes or until golden brown and springy to the touch.
  8. Cool in pan for 10 minutes.
  9. Remove from pan and let cool on rack.
  10. The cake might sink a bit at this point, this is normal.
  11. Whip the cream with the orange zest, the 2 tsp sugar and cinnamon.
  12. Once the cake is cold, cover with the freshly toasted almond slices and dust with confectioners' sugar.

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