Candied Winter Citrus Cake

Ingredients for lemon cake:

• 1/2 cup plain flour
• 1 1/2 cup powdered meal
• 1 cup almond meal
• 2 tbsp. lemon juice
• 1 tbsp. grated lemon zest
• 6 egg whites
• 1 1/2 sticks butter, melted

Ingredients for candied citrus:

•  4 cup water
•  2 cup sugar
•  1 vanilla bean
•  2 oranges
•  2 tangerines
•  2 lemons

Direction for lemon cake:Preheat oven to 350F. Place flour, powdered sugar, almond meal, lemon juice and zest in a large bowl. Add egg whites and butter and mix well.
Pour into a well greased 9-inch cake pan. Bake for about 25-30 minutes until golden and firm. Cool on a wire rack.



Direction for candied citrus:
Place the water and sugar and the vanilla pod leftover from making the vanilla custard in a large pan.  Stir together.
Bring to a boil over high heat. Slice the fruit into thin slices, 1/8 to ¼-inch thick. Place the fruit into the sugar syrup and lower the heat to medium low.  Simmer for about 50 minutes, stirring every 10 minutes.  The fruit will be translucent when it is ready.
Transfer the slices to sheets of waxed paper or silicone mats and cool to room temperature. Decorate the cake with citrus slices and pour on the syrup just before serving.