Citrus turban

Preheat the oven to 180 ° C.

Grate the green skin of the limes and press 1 fruit.

Let the mandarin drain and collect the syrup. Beat the butter, caster sugar and the lime zest lightly with a mixer.

Add eggs one at a time. Only add another egg if the previous one has been beaten by the batter.

Sift the flour above the batter and fold it lightly along with the coconut, coconut milk and mandarin slices.

Grease the spring form and dust with flour. Spoon in the spring form and bake the cake in the middle of the oven in approx. 40 min. Until done.

Prick with the skewer in the cake. If this comes out clean, the cake is done.

Remove from the oven and let cool for 15 minutes. Turn the turban on a plate and allow to cool completely in 2 hours.

Meanwhile, bring a pot of water to the boil. Cut the lime and orange into slices of 3 mm thick.

Boil the citrus slices for 1 minute in the water (blanch), remove from the pan with a slotted spoon and let cool in a bowl with ice water.

Spoon the citrus slices in a colander and drain. Work carefully so that the slices do not break.

In the meantime, heat the water with the sugar in a pan. Stir until all the sugar has dissolved.

Carefully add the citrus slices and simmer for 45 minutes against the boil. The water must not boil or discolour.

Take the citrus fruit with a fork from the pan, keep 1 t of sugar water behind, and let them drain on a rack for 15 min.

Preheat the oven to 120 ° C.

Place the citrus slices on a baking sheet covered with parchment paper and leave to dry in the middle of the oven for about 45 minutes (until they just do not turn brown).

Split the egg. Stir in the egg white with 2 tsp lime juice, the retained sugar water and some salt.

Add the icing sugar in portions and stirring. The glaze must be thick but liquid.

Pour the glaze over the turban so that it partly covers the turban. Decorate with the candied citrus fruit.