Recipe
boiling a whole lemon and whole orange until very soft. Of the lemon, you only use the skin, very finely chopped together with the whole orange, ends trimmed and pips discarded. This pulp is drained then mixed with 185g ground almonds and set aside. Beat four eggs with 1 ¼ cups caster sugar and a pinch of salt till very pale and thick, sift ½ cup plain flour and ½ cup SR flour and 1tsp baking powder over the top, stir through the eggs and finally fold through ½ cup olive oil and the citrus-almond mixture. Bake in a lined tin at 180C for about an hour. Hazelnuts are a lovely substitute for almonds.
But I’m keen on making those custard apple muffins!
Victoria Cosford
