4 eggs, separated

4 ½  oz superfine sugar, plus 2 tsp for the cream

Finely grated peel and juice of 2 orange

Finely grated peel and juice of 1 lemon

4½ oz self-rising flour

¾ cup light cream

1 tsp cinnamon

1 oz slivered almonds, toasted

Confectioners’ sugar, to dust

Grease and line the base of a 7 inch round deep cake pan.   Blend the egg yolks with the sugar unit the mixture is thick and creamy.  Whisk half of the orange peel and all of the lemon peel into the egg yolks. 

Mix the juice from both oranges and the lemon with the ground almonds and stir into the egg yolks.  The mixture will become quite runny at this point.  Fold in the flour. 

Whisk the egg whites until stiff and gently fold into the egg yolk mixture.  Pour the mixture into t he pan and bake in a preheated oven, at 350oF, 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. 

Whip the cream to form soft peaks.  Stir in the remaining orange peel, cinnamon, and sugar.  Once the cake is cold, cover with the toasted almonds, dust with confectioners’ sugar, and serve with the cream.