Ingredients

Method

• 8 free-range eggs, separated
• 1⁄2 t salt
• 2 lemons, zested and juiced
• 200 g sugar
• 4 ClemenGolds, zested (fruit reserved)
• 2 t vanilla paste
• 50 g poppy seeds
• 300 g almond flour
• 2 t baking powder
• 2 t butter, melted
• 50 g flaked almonds
• whipped cream, ice cream or plain yoghurt, for serving

Method

Ingredients

1. Preheat the oven to 170°C. In a large mixing bowl, beat the egg whites with half the sugar, the salt and 2 t lemon juice using an electric hand-mixer until soft peaks form.

2. In a separate mixing bowl, beat the egg yolks, the remaining half of sugar, the zest, remaining lemon juice, vanilla and poppy seeds. Add the almond flour and baking powder and mix well to combine.

3. Fold the egg whites into the almond mixture making sure they’re evenly incorporated.

4. Grease a 23 cm cake tin, then brush the melted butter around the sides and add the almond flakes, rotating the tin so the almonds stick to the sides of the tin.

5. Halve the ClemenGolds and place in the tin, flat side down, then pour over the cake batter.

6. Place the baking tin on a tray, then bake for 30–35 minutes, or until a skewer comes out clean.

7. Allow the cake to cool slightly, then invert onto a serving plate. Serve with whipped cream, yoghurt or ice cream.

Cook's note: You can substitute the ClemenGold with any citrus you’d prefer, but don’t add more lemon as the cake will be too sour.

Find more citrus recipes here. 

Photograph: Jan Ras 
Production: Abigail Donnelly and Clement Pedro
Food assistant: Thalia Pillay