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1
Grease the base of a 26 cm round cake pan or a spring form pan. Then dust with almond meal. Preheat the oven to 175 degrees C.
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2
To chop the lemon and orange, lop off bits of zest and some pith till the orange and lemon are 'white and naked', then remove the pith and discard, leaving the vesicules. De-seed as best as possible and cut into chunks. (See photos 10 & 11)
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3
Place the chopped lemon, orange and sugar and pulse in a food processor till pureed. Remove the citrus mix into a large bowl.
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4
Puree the raspberries till smooth. Then sieve to get rid of the seeds, which should be discarded. Return the raspberry puree and the citrus mix to the food processor and combine again. Watch the colour change in strength and character - the mix gains an amazing brightness and depth of colour
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5
Blend the egg yolks with the sugar-raspberry mixture by hand. Add the almond meal into the mixture and mix. The result will be somewhat runny. Fold in the sieved flour.
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6
If whisking the egg whites by hand, Rinse a stainless steel bowl with hot water and then using vinegar-moistened tissues, wipe the inside clean and dry. Then whisk egg whites till stiff. Otherwise, use your food processor.
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7
Fold the stiff egg white mixture into the egg yolk mixture, till well combined. The mixture will now be a much lighter pink....Sprinkle the flaked almonds over the top.
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8
Pour the mixture into the pan and bake in the centre of the oven, at 175 deg C for 35-40 minutes, until golden and springy to the touch. Leave to cool in the pan for 10 minutes and then turn out. It is likely to sink slightly at this stage.
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9
Serve with whipped cream, flavoured with a touch of sugar and microplaned orange zest.
