PREP+COOK TIME 3 HOURS IO MINUTES (+ REFRIGERATION & COOLING) SERVES 10
You need to start this recipe at least 8 hours ahead.
3 cups (840g) Greek yoghurt
1 pink grapefruit (350g)
1 large navel orange (425g)
1 1/2 cups (240g) blanched almonds
1 teaspoon sea salt flakes
4 eggs, separated
3/4 cup (165g) caster sugar
1/2 cups (180g) almond meal
60g butter, melted
1 tablespoon orange blossom water
1 cup (160g) pure icing sugar
1 teaspoon orange blossom water, extra
1/3 cup (115g) orange marmalade
This story is from the Issue 82 edition of The Australian Women's Weekly Food.
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This story is from the Issue 82 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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