Torta di Limone e Arancia

Lemon and Orange Cake

4 medium oranges
1 unwaxed lemon
6 oz (175 grams) superfine sugar
6 eggs, separated
8 oz (225 grams) ground almonds
Icing sugar, for dusting
Mascarpone cheese, to serve

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. Serves 8-10.


"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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