Clementine & almond syrup cake

Name: Clementine & almond syrup cake
Yield: Serves 8–10
Cuisine: Israel
Ingredients: grated zest and juice of 1 lemon; grated zest and juice of 4 clementines; 5 medium free-range eggs, beaten; 380 g caster sugar; long strips of orange zest to garnish; 90 g unsalted butter, diced; 150 g good-quality dark chocolate, broken up; 100 g plain flour, sifted; pinch of salt; 280 g ground almonds; 200 g unsalted butter; ½ tbsp cognac; ¾ tbsp honey

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

This fragrant cake has a wonderful light texture and will keep, covered, for at least a week. Oranges will make an adequate substitute to clementines. A citrus zester, inexpensive and widely available, is the ideal tool for getting long, even strips of orange skin to garnish the cake.

Ingredients

200 g unsalted butter
380 g caster sugar
grated zest and juice of

Asia
Israel
Jerusalem
Cake
Dessert
Jewish
Vegetarian
Mediterranean

Method

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Lightly grease a 24 cm spring-form tin and line the sides and base with baking parchment.

Place the butter,