A Winter Harvest: Growing Citrus on Salt Spring Island
Walking through the doors of The Garden is like being transported to another place.
This cake might just be too beautiful to eat. (But it's just as delicious as it is pretty!)
Preparation
CANDIED CITRUS
1 blood orange, thinly sliced
1 navel orange, thinly sliced
2 kumquats, thinly sliced
Blanch thin-cut citrus in water for 5 minutes. Repeat twice. Add 2 cups of water and 2 cups of sugar to a medium-sized pot and simmer citrus for 15 minutes. Strain on a cooling rack until cool to the touch.
Instructions
CAKE INGREDIENTS
4 large eggs, room temperature, separated
½ cup granulated sugar
1½ cups almond flour
1 Tbsp Meyer lemon zest
½ tsp cinnamon
¼ tsp ginger
⅛ tsp salt
METHOD
Preheat oven to 350°F. Grease a 9-inch springform pan.
Combine egg yolks and sugar in a large mixing bowl. Beat with hand mixer until thickened and pale in colour. Fold in the almond flour, lemon zest, cinnamon, ginger and salt.
In a separate bowl, with clean mixer attachments, beat egg whites until stiff peaks form.
Fold egg whites into the almond mixture ¼ cup at a time until all the egg whites are incorporated. Be careful not to overmix.
Add candied citrus to the bottom of the greased springform pan in a pretty pattern. Add the batter and bake in the centre of oven for 30–35 minutes. Let cool completely.
When ready to serve, remove the sides from the springform pan, place a large plate over the cake and invert quickly so that the candied citrus side is facing up.
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