Clementine Syrup Cake


Preparation info

  • Difficulty


  • Serves


Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
2 Hrs 15 Mins Preparation Time
1 Hr Cooking Time

Another recipe that has travelled around the world as part of our current love for Yotam Ottolenghi and Mediterranean food, scented with rose and orange flower water. Here I have given you the basic version of this cake, which you can customise by adding pistachios, pomegranate seeds or exotically flavoured icings ...


For the cake:

  • 1 orange and 2 clementines (or 2 oranges)
  • 6 eggs
  • 250 g (9 oz) caster (superfine) sugar
  • 250 g (9 oz/ cups) almond meal
  • 1 teaspoon baking powder Rose petals and/or shelled pistachios (optional)

For the icing:

  • Grated zest and juice of 1 lemon
  • 2 tablespoons sugar


MAKE THE CAKE. Fill a large saucepan with water and bring it to the boil on the stove, then add the fruit and poach for 2 hours in the gently simmering water. Add more water during this time if needed. Drain the fruit and let them cool, then chop roughly and remove any seeds or pith. Purée in a food processor.

PREHEAT THE OVEN TO 190°C (375°F/GAS 5). Break the eggs into a mixing bowl. Add the citrus puree, then the caster sugar, almond meal and baking powder. Mix together well and pour the batter into a round 22 cm ( inch) spring-form cake tin.

BAKE THE CAKE FOR ABOUT 1 HOUR. Test whether it is cooked by inserting the tip of a knife into the middle; if it comes out clean, the cake is cooked. Remove it from the oven and let it cool slightly.

MEANWHILE, MAKE THE ICING. Combine the lemon juice and zest with the sugar. Pour this mixture over the still-warm cake and let it dry so the icing forms a crust on top of the cake.