Crystallized orange and lemon slices, silver
dragees, sugared almonds
and fresh flowers, to decorate
Preheat the oven to 180oC/350oF/Gas
4. Grease and flour a 900ml ring mould.
Cream half the butter and all of the
brown sugar until pale and light. Beat in the egg yolks, orange rind and
juice and fold in 75g flour.
Cream the remaining butter and caster
sugar. Stir in the lemon rind and juice and fold in the remaining flour
and ground almonds. Whisk the egg whites until stiff, and fold in.
Spoon the two mixtures alternately
into the prepared tin. Using a skewer or small spoon, swirl through the
mixture to create a marbled effect. Bake for 45-50 minutes until risen,
and a skewer inserted in the cake comes out clean. Cool in the tin for
10 minutes then transfer to a wire rack to cool.
Whip the cream and Grand Marnier
together until lightly thickened. Spread over the cake and swirl a
pattern over the icing with a palette knife. Decorate the ring with the
crystallized fruits, dragees and sugared almonds to resemble a jeweled
crown. Arrange a few fresh flowers in the centre.