Whole citrus and almond cake - flour less - a wonderful tangy indulgence for those non fasting days when you just have to have cake!

This whole citrus cake tastes so amazing, you only need a small slice

I decided to make two smaller cakes out of this recipe instead of one large one

Then you can put one in the freezer for another day

First you need to choose your citrus fruit

One navel orange and 2 lemons works well or

3 lemons or

4 small mandarins

You can also cook multiple batches of fruit, and freeze them for processing later

Cover the fruit with cold water in a saucepan, and bring the water to a slow simmer

Cook the fruit slowly for one hour, making sure it is always covered with water

I do this the night before I want to make the cake, so it has time to cool

Carefully cut in half around the circumference of the fruit and remove the seeds taking care not to loose any juice, cut into quarters and place into food processor, pulse till smooth

Add 5 eggs then process again

Add 250g caster sugar, process

Add 225g almond meal and mix

Add 1 teaspoon of baking powder and process again

Line one larger spring form tin with baking paper or 2 smaller tins

Pre heat oven to 165 degrees c

Place a tray of boiling water underneath the tray where your cakes will be

Place the cakes into the pre heated oven and bake for 45 minutes to 1 hour depending on how big your cake is and your particular oven.

The water helps to stop cracks forming on top of the cake

When cake is cool, run a knife around the inside edge of the tin 

Turn the cakes out onto plates

Melt 1tablespoon of apricot jam in the microwave, and spread evenly over the two cakes

This makes a lovely shiny glaze

cut the large size cake into 16 equal slices  or

cut the 2 smaller cakes into 8 slices each

1 of those slices is 1 portion = 176calories

serve with 30g vanilla yoghurt = 42calories