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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Whole Citrus Cake Recipe

Brought to you by The Rivertown Inn

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Ingredients:
-1 Whole Lemon
-1 Whole Lime
-2 Large Navel Oranges
-6 Ounces/175 Grams Ground Almonds (fine grind)
-6 Ounces/175 Grams Ground Hazelnuts (fine grind)
-13 Ounces/380 Grams Fine/Caster Sugar
-½ Teaspoon Baking Powder
-9 Whole Eggs

For the Citrus Salad (topping):

Ingredients
-Segments of 2 oranges, 2 Grapefruits, 1 lemon and
1 lime (retain juice)
-1 cup sugar
-1 cup water
-½ Cup orange juice
-1 vanilla pod-scraped

Instructions:
To Prepare: Heat the oven to 360?/180?C. Prepare
the forms you are using, for this recipe we will
use 3 x 2lb bread forms which you will need to
grease or spray, if you prefer you can use cake
pans or individual silicone or muffin forms, just
remember to adjust the cooking time accordingly.

Place the citrus fruits in a deep saucepan and
cover with cold water. Bring the water to a boil
and reduce the heat to a simmer. Simmer the fruit
for 1 hour making sure that you keep the water
topped up at all time. Whilst the fruit is
cooking, mix together the groundnuts, sugar and
baking powder. After one hour remove the fruit
from the water and allow to cool for 15 minutes,
once cooled then cut the fruit into quarters and
remove all of the pips. Place the fruit quarters
into a food processor and process to a purée is
formed. Let the purée cool to a room temperature.

Whisk the eggs using an electric mixer, you will
want to whisk the eggs long enough to thicken the
egg mix so that when the whisk is removed it runs
off of the whisk slowly and in a fairly thick
ribbon. Using a rubber spatula carefully fold in
the complete nut and sugar mix and then fold in
the fruit purée. Pour the mix into your chosen
moulds filling each mould two-thirds of the way
up.

Bake the cakes for 40-45 minutes, check the cake
by piercing the cake with a knife and removing the
knife, if the knife comes clean/without batter
then the cake is ready. Remove the cakes from the
oven and allow to cool before removing them from
their forms. Upon cooling the center of the cake
tends to sink slightly, this is completely normal.

Once cooled, turn out the cakes, slice and serve
with the citrus salad.

For the Citrus Salad (topping)

To Prepare: In a medium saucepan, place the sugar,
vanilla, retained juice, water and orange juice,
stir together and bring to a boil, once boiling
turn down to a high simmer. Simmer until the
mixture has reduced by 2/3rds or resembles a light
syrup. Remove from the heat and cool. Once the
mixture is cool, simply pour over the segments and
chill until you are ready to use the salad.