635g (lemons/oranges/clementines)(with or without peel)
250g almond flour
1 teaspoon gluten-free baking powder
Boil the fruit for two hours, lid half on, in a pan of water. Or place in microwave and cook for 15/20mins.
Take away any pips that you may find in the fruit. Put all the fruit in the food processor, peel and all, and blitz.
Then add all the dry ingredients into same food processor and mix well.
Oven temp: 190C/170C Fan/375F/Mark5
Butter and Line a 20cm/8in springform tin
Cooking time: 1 hour
Leave to cool in tin
Afternoon cake, after lunch, after dinner, breakfast cake, lunch boxes, picnics.
Serve with crème fraiche or not. Moist enough to eat with cutlery and dry enough to eat with hands.
PRINT: CITRUS CAKE