Orange and Almond Syrup Cake

Citrus syrup brings added moisture and flavour to this delicious almond cake.

Serves: 8-10 slices

Prep Time: 15 min

Cooking Time: 50-60 min

Total:  75 min

Ingredients

3/4 cup butter
1 3/4 cups sugar, divided
4 clementines or tangerines, juice and zest
1 lemon, juice and zest
5 eggs, beaten
2 1/2 cups finely ground almonds
3/4 cup flour
pinch of salt
long strips of orange zest, to garnish (optional)

Directions

1. Place butter, 1 1/2 cups sugar and both zests in the bowl of a stand mixer fitted with the beater attachment. Beat on low until combined, being careful to not over mix. Add half the ground almonds and continue mixing until combined.
2. Add eggs one by one while the machine is mixing. Scrape sides of bowl as necessary.
3. Add remaining ground almond, flour and salt, beating until completely smooth.
4. Transfer batter to a greased spring form pan and level using a spatula.
5. Bake in a preheated oven at 350 F for 50-60 minutes, removing when an inserted skewer comes out a bit moist.
6. While cake is baking prepare the syrup by boiling 1/4 cup sugar with the citrus juices in a small saucepan. When syrup boils remove from heat.
7. Brush or pour boiling syrup over hot cake allowing it to soak in. Use a toothpick to prick extra holes if necessary.
8. Serve warm or at room temperature garnished with strips of orange zest. Can be served plain or with a scoop of vanilla ice cream. Store covered for 3-4 days.

Lightly adapted from Ottolenghi's Jerusalem (2012).