Hazırlanışı
1To make the filling: Pour the lemon juice into a medium nonreactive bowl and add the gelatin. Stir to dissolve the gelatin, then add the marmalade and the candied citrus. Refrigerate until cool and set, about 2 hours (this can be made and refrigerated up to a day ahead).
2To make the cake: Preheat the oven to 325°F/165°C. Line the bottom of 10-in/25-cm springform cake pan with parchment paper and set aside.
3Sift together the flour, baking powder, and salt into a large bowl. Add 100 g /1/2 cup of the sugar and whisk to combine.
