Yesterday, I picked a huge bag of oranges, tangelos and clementines in a nearby farm. This morning I juiced the oranges, ate the tangelos and thought about baking a cake with clementiine. Glad I did, using this wonderful recipe from my new cookbook. It tastes amazing!. I like how this cake bursts with flavor, it’s comforting and relaxing. The ground almonds makes this cake very memorable and it gets moistened further with clementine and lemon syrup. I did not glaze it with chocolate, it’s certainly good on its own.

I will never stop singing the praises of this Clementine and Almond Syrup Cake.  I’ve told you before and I’ll tell you again: It’s so darn amazing! Try it!

ALMOND_CAKE4 (1)Clementine & Almond Syrup Cake
Recipe Source: Adapted from Jerusalem

3/4 cup plus 2 tbsp/200g unsalted butter
scant 2 cups/380g granulated sugar, divided
grated zest and juice of 4 clementines
grated zest and juice of 1 lemon
2 1/2 cups/280g ground almonds
5 large free-range eggs, beaten
3/4 cup plus 1 tbsp/100 g all-purpose flour, sifted
pinch of salt

Chocolate Icing (Optional)
6 tbsp/90g unsalted butter, diced
5 oz/150g good quality dark chocolate broken up
2 1/2 tsp honey
1 1/2 tsp Cognac

Preheat the oven to 350F/180C. Lightly grease a 9 inch/24cm springform pan with butter and line the sides and bottom with parchment paper.
Place the butter, 1 1/2 cups/300g of the sugar, and both zests in the stand mixer fitted with the beaten attachment and beat on low speed to combine everything well. Do not work the mixture too much or incorporate too much air. Add half the ground almonds and continue mixing until combined.
With the machine running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl a couple of times as you go. Add the remaining ground almonds, the flour, and the salt and beat until completely smooth.

Pour the cake batter into the pan and level it with an offse spatula.

Bake the cake for 50 to 60 minutes. Check to see if it is ready by inserting a skewer into the center. It should come out a little bit moist.

When the cake is almost done, place the remaining 1/3 cup/80g sugar and the citrus juices in a small saucepan and bring to a boil (the juices should total about 1/2 cup/120 ml). When the syrup boils, remove it from the heat.

As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cake to cool down completely in a pan before you remove it. you can serve it as it is, garnished with orange zest strips, or store it for upto 3 days in an airtight container.

If you wish to ice the cake, it is recommended to do it on the day which the cake will be served. Put the butter, chocolate and honey in a heatproof bowl and place over a saucepan of simmering water (make sure the bowl does not touch the water). Stir until everything is melted, then immediately remove from the heat and fold in the Cognac. Pour the icing over the cooled cake, allowing it to dribble naturally down the sides without covering the cake completely. Let the icing set and garnish the center of the cake with the orange zest strips.