INGREDIENTS
1
Juice and peel of 2, oranges
1 tsp
Lemon, zest
1 cup
Raspberries, fresh or frozen
400 g
Rhubarb
1
Egg
1
Egg white
1 tsp
Lemon juice
1/4 cup
Brown sugar
160 g
Caster sugar
1 3/16 cups
Castor sugar
228 g
Flour
2/3 cup
Icing sugar
1
Icing sugar to dust
1 pinch
Salt
1 tsp
Vanilla essence
200 g
Almonds, ground
3/4 cup
Almonds
165 g
Butter
140 g
Butter, unsalted
1
Mascarpone
1/2 cup
Water