I love the delicate flavours, colours and textures of this cake. The recipe calls for lime, tangelo and pink grapefruit but you can easily substitute these for any other citrus fruit you have on-hand. The plentiful amount of ground almonds in this recipe ensure the cake is super moist and lasts really well.


200g butter, softened

200g caster sugar

4 free-range eggs

1 tsp vanilla extract

200 ground almonds 

50g all-purpose white flour 

Pinch sea salt

Zest and juice of one lime

Zest and juice of one tangelo 

Zest and juice of ½ a pink grapefruit 


150g butter, softened

250g icing sugar

100g cream cheese

1 tsp vanilla extract


Zest and a slice of one lime

Zest and a slice of one tangelo 

Zest and a slice of ½ a pink grapefruit 

  1. Preheat the oven to 170°C fan-bake. Line a 22cm / 9" cake tin with baking paper.
  2. To make the cake, in the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
  3. Gradually fold in the ground almonds, flour and salt, taking care not to over-mix. Finally, fold through the 3 types of citrus zest and juice.
  4. Spoon the batter into the cake tin and spread out to the sides.
  5. Bake for approximately 45 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
  6. Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
  7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.
  8. Once the cake is fully cool, ice it however you like, and then decorate with a scattering of the citrus zests and a slice of each.
  9. Serve at room temperature.
  10. Refrigerate in an airtight container for up to three days.