Place the citrus fruit in a large saucepan filled with water, so they are submerged. Bring to the boil and boil for ~2 hours until soft. Remove from the pan carefully (the water will be hot!) and leave to cool.
Preheat your oven to 170C and line a 20cm cake tin with baking parchment.
Once the fruit is cool, add to a food processor (a nutribullet would also work) and whizz to a smooth paste – pips, skin, pith and all!
Add the eggs, caster sugar, almonds and citrus paste to the bowl of a stand mixer and whisk for 2-3 minutes until pale and voluminous.
Pour the batter into your prepared cake tin and bake for 38-40 minutes until golden on top. Insert a cake tested, cocktail stick or skewer into the middle of the cake. If it comes out clean or with just a few crumbs clinging to it, your cake is ready. can you buy Pregabalin over the counter in canada N.B. You might want to add a sheet of silver foil over the top of the cake at the 30 minutes mark to avoid the top browning too quickly.
Leave to cool completely in the tin, before removing and serving with crème fraîche. This cake can be served warm or cold, straight from the fridge.