2–3 organic citrus fruits
280 g Dansukker White Syrup
4 eggs
210 g Dansukker Granulated Sugar
150 g butter
150 g plain flour
75 g ground almonds
7 g baking powder
3 g Dansukker Vanilla Sugar

Peel the citrus fruits carefully. Cut into slices about 0.5 cm thick. Pour the syrup into a saucepan and add the slices. Simmer for about 10 minutes. Leave to cool slightly.

Line a 22 cm springform baking tin with baking parchment.

Heat the oven to 175°C. 

Beat the eggs and sugar until fluffy. Melt the butter and stir it into the egg mixture. Mix together the flour, ground almonds, baking powder and vanilla sugar and fold this carefully into the egg mixture.

Spread the citrus fruit slices evenly over the bottom of the baking tin. Save the syrup for serving.
Pour the cake mixture over the slices of citrus fruit. Bake in the lower part of the oven for 40–45 minutes.

Let the cake rest for a few minutes before turning it upside down on a plate. Carefully peel off the baking parchment and leave the cake to cool. Spoon some of the syrup over the cake before serving.