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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Lemon and Orange Cake
Lemon and Orange Cake
(Torta di Limone e Arancia)

4 medium oranges
1 unwaxed lemon
6 oz (175 grams) superfine sugar
6 eggs, separated
8 oz (225 grams) ground almonds
Icing sugar, for dusting
Mascarpone cheese, to serve

Put the whole oranges and lemon in a heavy-based saucepan and cover with cold water.
Bring to a boil and simmer for 2 hours, topping up with water if necessary.
Drain and leave to cool.

Pre-heat the oven to 325F (170C).

Grease and line a 9 inch (23 cm) round cake tin.

Cut the fruits in half and discard any pips.

Put the fruit, in batches, in a food processor and blend with the sugar to form a puree.

Put the puree in a large bowl and, using a hand mixer, beat in the egg yolks and almonds.

Whisk the egg whites until stiff but not too dry, then fold into the fruit mixture.

Gently spoon the mixture into the prepared tin and carefully level the surface.
Bake in the oven for 1 and 1/2 hours until golden, firm to the touch, and a skewer, when inserted into the center, comes out clean. Leave to cool in the tin.

Dust with sifted icing sugar before serving with mascarpone cheese. Serves 8-10.
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