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1
Preheat the oven to 350 degrees.
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2
Line a 10 inch round cake pan with parchment paper, butter and flour.
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3
In a mixing bowl, whip together the egg yolks and sugar until pale yellow.
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4
Add the orange zest and vanilla, whip until light and fluffy and set aside.
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5
In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside.
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6
Reserve the remaining nuts for the garnish.
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7
In another bowl, beat the egg whites until foamy.
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8
Sprinkle in the salt and continue beating until soft peaks form.
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9
Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined.
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10
Pour into the prepared pan.
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11
Bake 25 to 30 minutes, or until lightly browned.
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12
Set on a rack to cool, about 10 minutes.
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13
Run a knife along the edge to loosen and invert onto a platter.
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14
Remove the parchment let cool completely.
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15
Meanwhile, preheat the oven to 300 degrees.
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16
Place cake on a baking sheet lined with parchment paper.
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17
Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections.
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18
Remove the seeds.
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19
Arrange the sections over the cake.
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20
Pour the juice through a strainer and drizzle over the cake.
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21
In mixing bowl, whisk the egg whites until foamy.
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22
Gradually add the sugar, whisking until stiff peaks form, about 10 minutes.
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23
Gently fold in the reserved 1 cup of ground Brazil nuts.
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24
Spread the meringue evenly over the cake and bake 1/2 hour.
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25
Cool on a rack and serve.
