Village Feast Citrus Cake

1.   Peel the citrus fruits thoroughly and remove the white pith. Cut them into blocks about 4 cm in size, then slice them into 0.8 cm-thick slices.

2.    Puree 300 g of the fruit; strain the rest through a sieve.

3.    Preheat the oven to 175 °C.

4.    Mix the flour, almonds, baking powder, eggs, oil, 120 ml agave syrup, salt, vanilla, and citrus puree into a smooth batter.

5.    Spread the batter onto a baking sheet lined with parchment paper and bake for about 25 minutes.

6.    Then drizzle with 2 tbsp citrus juice and 2 tbsp agave syrup. Arrange the fruit slices in a tight layer on top.

7.   If necessary, top up the juice with water to 250 ml, bring to a boil with the cake glaze and 2 tbsp agave syrup, and spread over the cake.

8.    Let cool for 30 minutes.

Garnish with fresh mint leaves.