Ingredients:
- 26cm mould, at least 10cm high
- 300 g organic Arifa flour
- 1 sachet of baking powder
- 300 g granulated sugar
- 250 ml mixed citrus juice and pulp (approximately 1 orange, 1 lemon and 2 mandarins)
- grated zest of 1/2 orange and 1/2 lemon
- 3 large whole eggs
- a pinch of salt
Procedure:
Let's turn on the oven and bring it to 180° (gas and static) and grate the citrus peels. Let's extract their juice and pulp.
In a large bowl, we put the sifted flour and yeast together, then add the sugar and grated peel. Mix carefully. Now we add the juice and pulp of the citrus fruits and finally mix the egg yolks, one at a time.
Beat the egg whites until stiff, adding a pinch of salt. Add the egg whites to the cream and pour into a mold (I use silicone, which I moistened first to make it easier to remove the cooked cake) and bake for about 40 minutes (use the toothpick test: as soon as it comes out clean, take it out of the oven so as not to dry the cake out too much, which must remain moist and soft).
