Dunsandel Store's gluten and dairy-free citrus cake

Photo: Supplied
Photo: Supplied

2 oranges

1 lemon

6 eggs

2 cups icing sugar

3 cups almond meal

2 tsp baking powder


Boil the whole fruit until soft. Once cool, put into a food processor with 1 cup of the boiled juice and blitz until smooth.

Whisk eggs and icing sugar until thick and creamy.

Blend almond meal (ground almonds) and baking powder together. Add the processed fruit and mix until combined.

Add the almond citrus mix to the egg and icing sugar and whisk on medium speed until all combined.

Pour into a cake tin lined with paper on the bottom and sides. Bake 140degC fan forced or 160degC bake, for about 2 hours. Leave in the oven, turned off, to cool down and set.

Recipe provided by Dunsandel Store baker and manager Bex Savage. Recipe requested by Tina Harnett, Amberley.

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