Citrus and almond crumble cake

Ingredients

For the base 

• 3 eggs
• 120 g of softened butter
• 120 g of sugar
• 200 g of plain flour
• 8 g of baking powder
• Grated zest of 1/2 orange and 1/2 lemon
• 1 pinch of salt 

For the crumble 

• 100 g of plain flour
• 50 g of sugar
• 65 g of cold butter
• 1 pinch of cinnamon
• Zest of 1/2 orange
• 25 g of almonds
• 1 pinch of salt
• 180/200 g of Fiordifrutta Citrus Fruits and Ginger
• Icing sugar to taste 

Method

Start by preparing the cake: whisk the softened butter with the sugar, the grated citrus zest and a pinch of salt until the mixture is light and creamy.
Add the eggs in two batches, mixing well, then add the sifted flour with the baking powder and work the batter until smooth and even.
Pour the batter into a buttered and floured cake tin (or one lined with baking paper), level the surface and spread Fiordifrutta Citrus Fruits and Ginger evenly on top.
For the crumble, combine the flour, sugar, cold butter, salt, cinnamon and orange zest in a bowl, then rub with your fingertips until crumbly. Add the chopped almonds and mix quickly.
Scatter the crumble over the surface of the cake and bake in a preheated static oven at 175°C, on the lower-middle shelf, for 35–40 minutes.
Check with a skewer, remove from the oven, leave to cool and finish with a dusting of icing sugar.