Village Feast Citrus Cake

1.    Peel the citrus fruit thoroughly, removing as much of the white pith as possible. Cut fruit into chunks, then slice into thin pieces.

2.    Purée enough fruit to make about 1¼ cups. Set the remaining sliced fruit aside.

3.    Preheat oven to 350°F. Line a 9 x 13-inch baking pan or rimmed baking tray with parchment paper.

4.    In a large bowl, whisk together the ground almonds, spelt flour, baking powder, lemon zest, orange zest, eggs, oil, ½ cup agave syrup, salt, vanilla, and citrus purée until smooth.

5.    Spread batter evenly into the prepared pan and bake for about 25 minutes, or until lightly golden and set.

6.    While the cake is still warm, drizzle with 2 tablespoons citrus juice and 2 tablespoons agave syrup.

7.    Arrange the reserved citrus slices tightly over the top of the cake.

8.    If needed, add water to the remaining citrus juice to equal 1 cup total liquid. Bring to a gentle boil, then whisk in the cake glaze mix and remaining 2 tablespoons agave syrup. Spread evenly over the fruit.

9.    Let cool for about 30 minutes before serving.

10.    Garnish with fresh mint leaves.

Packet cake glaze is less common in the US. Dr. Oetker Clear Glaze or a homemade fruit glaze both work well.
A quarter-sheet pan gives the closest texture to the original European traybake style.