Sicilian citrus cake

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 125 g sugar
• 2 orange(s), untreated, juice and peel
• 1 lemon(s), untreated
• 125 g ground almonds
• 25 g flour
• 200 ml cream, sweet
• 1 tsp ground cinnamon
• 2 tsp sugar
• 25 g almonds, sliced
• Powdered sugar, for dusting
• 1 pinch of salt

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Grease an 18 cm ring or springform pan. Whisk the egg yolks and sugar until creamy. Then stir in half of the orange zest and all of the lemon zest. Mix the orange and lemon juice with the almonds and stir into the egg yolk mixture. The egg yolk mixture will now be runny. Then add the flour. Beat the egg whites with the 2 teaspoons of sugar and a pinch of salt until stiff peaks form and carefully fold into the mixture. Pour the finished batter into the pan and bake in a preheated oven at 180°C for 35-40 minutes until golden brown. Remove from the oven and let cool in the pan for 10 minutes, then remove. The cake will collapse slightly. Mix the cream with the cinnamon and the remaining orange zest, whip until stiff peaks form, and refrigerate. Once the cake has cooled, top with the toasted almonds and dust with powdered sugar. Serve with the chilled whipped cream. Toast the almonds in a dry pan.