Time: 30 minuti
Difficulty: Facile

The dessert I propose today is a slice of healthy sweetness! Wholemeal ingredients associated with citrus rich in beneficial properties.
Features:
Lemon and orange used in juice and grated peel, do not bring only taste and aroma.
The properties they possess, are useful to our well-being, increase immune defenses and improve mood.
Citrus fruits are rich in citric acid, vitamin C and retinol, as well as containing vitamins A, B1, B2, B3. They protect the skin and are rich in calcium, magnesium and phosphorus.
Historical background:
Citrus fruits were the first foods in history to be used as "therapeutic" food. Since ancient times, in fact, sailors used oranges and lemons to combat fatigue and flu symptoms. 
Notes:
Citrus fruits provide an excellent amount of potassium and water, two fundamental elements for maintaining the hydro-saline balance in the human body. In particular, we recommend large portions in case of intense sports activity.
Lemons, oranges and grapefruits are among the foods that contain the greatest amount of soluble fiber, such as pectin that increases the sense of satiety

Ingredients for 6 people
2 whole eggs
150 g whole grain buckwheat flour without gluten
70 g gluten-free potato starch
150 g Molino dalla Giovanna prepared for cakes and biscuits
170 grams of raw cane sugar
100 grams of cream butter
the rind of 2 grated oranges
the peel of 2 grated lemons
25 g of roughly chopped nuts
3 whole walnut kernels for decoration
90 g whole milk
a pinch of salt
1 packet gluten-free baking powder
For the icing:
100g gluten-free powdered sugar
2 tablespoons of water

Proceeding
Place the eggs, sugar and a pinch of salt in a bowl or in a stand mixer, whisk for at least 4 minutes.
Add in small doses the flour previously mixed, the yeast and the mix, when they are incorporated, add the butter and milk flush.
Whip the dough and add the grated aromas and the roughly chopped nuts, it must be a creamy and smooth dough without lumps.
Butter and flour the cake mold diameter 18/20 cm, cover the bottom with baking paper and pour the mixture.
If necessary, mix the mixture with the spatula to clean the walls of the bowl.
Put everything in the oven at 180 ºC for about 40 minutes, to ensure that the cake is cooked insert a toothpick in the center almost at the end of cooking and check that it is dry.
Meanwhile, to prepare the icing, put the sifted powdered sugar in a bowl, heat water well and add to the sugar one tablespoon at a time. Mix well until all the sugar melts, so as to make a smooth glaze without lumps.
If it is too liquid, add a little more icing sugar. If, on the other hand, the icing is too compact, add a few drops of hot water.
Take out the cake and cover with the icing, decorate with the whole walnut kernels.