8 large free-range eggs, separated
200 g (7 oz) caster sugar
zest of 2 washed oranges
zest of 2 washed lemons
300 g (10 oz) blanched almonds, finely ground
For the syrup
juice of 3 oranges, approximately 320 ml (10.1/2 fl oz)
juice of 4 lemons, approximately 320 ml (10.1/2 fl oz)
75 g (3 oz) caster sugar
1 cinnamon stick
500 ml (17 fl oz) whisky
To serve
crème fraîche or mascarpone
For eight
Preheat the oven to 180°C/350°F/Gas 4.
Butter and line a 26 × 26 × 5 cm (10.1/2 × 10.1/2 × 2 in) cake tin with baking parchment.
Beat the egg yolks with the sugar until pale, add the citrus zests and ground almonds, and stir together briefly. Beat the egg whites to soft peaks and fold into the almond and egg yolk mixture. Pour into the cake tin and bake in the oven for 35–45 minutes until set.
Make the syrup by heating the orange and lemon juice with the sugar and cinnamon in a pan over a moderate heat until reduced a little, then add the whisky.
When the cake is cooked and still hot, prick the whole surface with a pointed knife and pour over the syrup. Make sure all the liquid has soaked into the cake.
Remove the cake from the tin when completely cooled. Serve with crème fraîche or mascarpone.